Cheese Ravioli with Pumpkin Cream Sauce
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Cheese ravioli tossed in a creamy pumpkin sauce with sage and hazelnut butter. A comforting fall pasta dish.
Ingredients
- 680 g fresh cheese ravioli
- table salt divided
- salt for cooking pasta
- 73.9 ml unsalted butter divided
- 59.1 ml blanched hazelnuts chopped
- 12 fresh sage leaves
- 4.93 ml sherry vinegar
- 59.1 ml shallot finely chopped
- 1.23 ml ground nutmeg
- 237 ml heavy cream
- 118 ml canned unsweetened pumpkin puree
- 28.3 g Parmesan cheese grated
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1546 mg
- Iron: 1.55 mg
- Magnesium: 74.6 mg
- Phosphorus: 1166 mg
- Potassium: 460 mg
- Zinc: 7.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g fresh cheese ravioli
- salt for cooking pasta
- 12 fresh sage leaves
- 4.93 ml sherry vinegar
- 1.23 ml ground nutmeg
- 237 ml heavy cream
- 118 ml canned unsweetened pumpkin puree
Prepare
- table salt, divided
- 73.9 ml unsalted butter, divided
- Chop 59.1 ml blanched hazelnuts
- 59.1 ml shallot, finely chopped
- Grate 28.3 g Parmesan cheese
Let's Cook
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Step 1.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.
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Step 2.
Meanwhile, melt 4 tablespoons butter in 12-inch nonstick skillet over medium heat. Add hazelnuts and sage and cook until sage is crispy, about 3 minutes. Using tongs, transfer sage to paper towel–lined plate; continue to cook butter and hazelnuts until both are browned and fragrant, about 1 minute longer. Transfer to heatproof bowl and stir in vinegar and ⅛ teaspoon salt.
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Step 3.
Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add shallot, nutmeg, and remaining ½ teaspoon salt and cook, stirring occasionally, until shallot is softened, about 3 minutes. Stir in cream and pumpkin and bring to simmer. Cook until thickened, about 5 minutes. Off heat, stir in Parmesan.
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Step 4.
Add pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Serve, topped with sage and hazelnut butter.