Description
Creamy pumpkin ravioli pasta tossed in a velvety pumpkin sauce with garlic, rosemary, sun-dried tomatoes, and Parmesan. A cozy 30-minute fall dinner.
Ingredients
Scale
- 3 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp dried nutmeg
- 10 oz pumpkin puree (about 2/3 of a can)
- 1 1/2 cups half & half
- 1 tsp fresh rosemary, minced
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup Parmigiano Reggiano cheese, grated
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 20 oz store-bought fresh cheese ravioli (such as RANA), cooked per package instructions
Instructions
- Melt butter in a large pan over low heat. Add the minced garlic and cook gently for 3–5 minutes until fragrant.
- Stir in the nutmeg, then add the pumpkin puree. Cook for 2–3 minutes, stirring to blend.
- Pour in the half & half, whisking to incorporate. Add fresh rosemary, chopped sun-dried tomatoes, grated Parmigiano Reggiano, salt, and black pepper.
- Increase heat to medium and bring the sauce to a gentle boil. Once it starts bubbling, reduce the heat back to low.
- Add the cooked ravioli to the pumpkin-tomato sauce, tossing gently to coat.
- Serve immediately with extra Parmesan and fresh herbs if desired.
Notes
- Sun-dried tomatoes add a burst of tangy flavor and balance the richness of the sauce.
- Use fresh rosemary for best results, as it enhances the aroma and taste of the dish.
- Reserve a splash of pasta water to adjust sauce consistency if needed.
- Always use pure pumpkin puree, not pumpkin pie mix.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 65mg