Cheesy Pumpkin Ravioli recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (30 ounce) package cheese ravioli ½ cup mascarpone cheese 2 tablespoons butter 1 pinch ground black pepper 1 ½ cups skim milk 1 cup pumpkin puree ½ cup grated Pecorino Romano cheese 1 tablespoon brown sugar 2 teaspoons ground cinnamon 2 teaspoons salt 1 teaspoon nutmeg salt and ground black pepper to taste ⅓ cup pine nuts
Nutrition Info
- 580.5 caloriescarbohydrate: 56.3 gcholesterol: 101.1 mgfat: 29.8 gfiber: 6.1 gprotein: 25 gsaturatedFat: 14.7 gservingSize: -sodium: 1294 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Pumpkin Ravioli
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.