Description
A quick and easy 20 minute creamy pumpkin ravioli recipe. It’s the perfect weeknight meal to impress your friends and family when you are short on time.
Ingredients
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ tsp dried nutmeg
- 10 oz pumpkin puree (about ⅔ of a can)
- 1 ½ cups half & half
- 1 tsp fresh rosemary, minced
- ¾ cup fresh Parmigiano Reggiano cheese, grated
- ½ tsp salt
- Fresh ground pepper
- 20 oz store-bought fresh cheese ravioli, cooked per instructions
Instructions
1. Melt butter in a pan over low heat.
2. Add the minced garlic and stir, cooking for 3–5 minutes until fragrant.
3. Add the nutmeg and stir to combine.
4. Turn heat up to medium-low and stir in the pumpkin puree.
5. Cook for 2–3 minutes, stirring occasionally.
6. Pour in the half & half while whisking to incorporate smoothly.
7. Add in fresh rosemary, Parmigiano Reggiano, salt, and pepper.
8. Turn heat up to medium and bring to a low boil.
9. Once boiling, reduce heat to low.
10. Add cooked ravioli to the pumpkin sauce, mix gently, and serve immediately.
Notes
The fresh rosemary makes a big difference, so use fresh if possible for best flavor.