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 c. canned pumpkin puree
- 1/2 c. stock or broth, any type
- 1/2 tsp. paprika
- 1/2 tsp. salt, or to taste
- 1/4 tsp. black pepper, or to taste
- 3/4 c. heavy cream
- 2 oz. cream cheese
- 20 oz. fresh ravioli
- 2 tbsp. 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 note below about timing for the ravioli).
- If using the optional pumpkin seeds for garnish: set a medium saucepan 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 onto a cutting board and roughly chop. Set aside.
- In the same saucepan set to medium heat, add the pumpkin puree, broth or stock, salt, pepper and paprika. 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. 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.
- Either plate the ravioli and drizzle the sauce over top, or place the ravioli in a large bowl and gently toss with the desired amount of sauce and then plate. Garnish with the toasted pumpkin seeds (if using) and 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.
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