A deliciously creamy, savory and slightly sweet pumpkin sauce coats fresh ravioli. A quick and easy main course that's equal parts elegant and satisfying!
- 2/3 cup (163 g) canned pumpkin puree
- 1/2 cup (118 ml) stock or broth, any type
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper (optional)
- 1/2 teaspoon kosher salt, or to taste, plus more to salt water
- 1/4 teaspoon black pepper, or to taste
- 3/4 cup (177 ml) heavy cream
- 2 ounces (57 g) cream cheese
- 24 ounces (680 g) fresh ravioli
- 2 tablespoons (19 g) hulled pumpkin seeds, for garnish (optional)
- For the ravioli: set a large pot of water over high heat to boil. While waiting for water to boil, proceed with the following steps (see notes 1 - 2 re: timing for the ravioli).
- If using the optional pumpkin seeds for garnish: set a medium sauté pan (see note 3) over medium-high heat. Add the pumpkin seeds into the hot pan and cook for 1 - 2 minutes, stirring frequently, until the pumpkin seeds begin to pop and turn brown. Remove seeds from pan and aside.
- In the same sauté pan set to medium heat, add the pumpkin puree, broth or stock, kosher salt, pepper, smoked paprika and cayenne (the cayenne is optional but does add some complexity to the sauce!).
- Whisk to combine and cook for 1 - 2 minutes. Add the heavy cream and whisk to combine. Bring to a simmer and cook for 6 - 7 minutes or until the sauce thickens, whisking frequently. Reduce the heat if needed to maintain a simmer (do not boil).
- Cut the cream cheese into small chunks and add to the sauce. Continue to whisk until the cream cheese has fully incorporated into the sauce and the sauce is smooth. Taste the sauce and add more salt and/or pepper if needed. The finished sauce can be kept on the stovetop over the lowest heat, whisked occasionally, until ready to serve. (The sauce will thicken further as it begins to cool.)
- Add the ravioli to the boiling water and cook according to the package directions. This can be done either a few minutes before the sauce is finished or immediately after.
- Drain the ravioli and add it to the sauté pan with the pumpkin cream sauce and gently stir to combine the ravioli with the sauce.
- Plate the ravioli and garnish with the toasted pumpkin seeds (optional), serve immediately.
The ravioli will taste better if you finish the sauce at the same time or before the ravioli is finished cooking, rather than cooking the ravioli too early and having it sit while the sauce is still cooking.
Fresh ravioli usually only takes a few minutes to cook, so if the water in the ravioli pot begins to boil before the sauce is ready, adjust the temperature as needed to maintain a gentle boil. Then add in the ravioli either a few minutes before the sauce is finished or immediately after.
A sauté pan has a wide, flat bottom and straight sides that are about 3 - 5 inches tall. It works well for this recipe because it contains the sauce well and gives enough room to easily mix in the cooked ravioli with the sauce at the end. If you don't have a sauté pan, you can use a large saucepan instead.
Kosher salt is coarse grained; if you want to substitute fine grain salt, add a little less than the 1/2 teaspoon called for, taste the finished sauce, and add more if desired.
The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.
- Serving Size: 1/4 recipe
- Calories: 531
- Sugar: 8.7 g
- Sodium: 539 mg
- Fat: 25.1 g
- Saturated Fat: 12.3 g
- Carbohydrates: 58.4 g
- Fiber: 10.4 g
- Protein: 23.3 g
- Cholesterol: 97 mg
Keywords: pumpkin cream sauce, creamy pumpkin ravioli