Cheesy Pumpkin Ravioli Recipe

Cheesy Pumpkin Ravioli Recipe

  • 1 (30 ounce) package cheese ravioli
  • 1/2 cup mascarpone cheese
  • 2 tablespoons butter
  • 1 pinch ground black pepper
  • 1 1/2 cups skim milk
  • 1 cup pumpkin puree
  • 1/2 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
  • 1/3 cup pine nuts
  1. 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.
  2. 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.
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