Ravioli with Pumpkin Sage Cream Sauce is so delicious and easy to make; a lovely addition to your holiday menu. Try it with your favorite pasta too!
When I first posted this recipe for Ravioli with Pumpkin Cream Sage Sauce back in 2012, I made it with homemade Sweet Potato Gnocchi. It was delicious.
However, my photo taking skills at the time weren't truly up to par so I wanted to get a second chance to show you how incredible and easy this recipe is to make.
I happened to use Butternut Squash Ravioli for this recipe; however, you can use any type of fresh or dry pasta you prefer: ravioli, tortellini, manicotti, fettuccine, penne, etc. You get the picture.
The star of this dish is the sauce anyway which is made of pumpkin puree, fresh fragrant sage leaves, butter and heavy cream. I said it tasted good, I didn't say it was low fat!
How do you make Ravioli with Pumpkin Sage Cream Sauce?
For this recipe you'll need ravioli (or your favorite pasta), butter, fresh sage, pure pumpkin puree, heavy cream, and grated Pecorino Romano Cheese. Start by cooking the pasta according to package directions, drain and set aside.
Melt butter in a small saucepan over medium heat, add the sage and simmer for 1 minute allowing butter to turn slightly brown. Next, add the pumpkin, heavy cream and cheese; mix well.
Simmer for 10 minutes over low heat, season with salt and pepper; then pour on top of your cooked ravioli.
This Ravioli with Pumpkin Sage Cream Sauce is a must-have every year on my Thanksgiving table. I usually serve 2-3 ravioli per person before the main meal; just enough to get a taste.
However, if you have any vegetarians at your table, this could certainly count as the main dish. My family loves it and I hope you'll give it a try this year as well. ~Enjoy!
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Ravioli with Pumpkin Sage Cream Sauce
Ingredients
- 1 lb. Ravioli (or your favorite pasta)
- 2 tbsp. Butter
- 2 tbsp. Fresh Sage, chopped
- 7 oz. Pumpkin Puree
- 1 pt. Heavy Cream
- ¼ c. Grated Pecorino Romano Cheese
- Kosher Salt, to taste
- Black Pepper, to taste
Instructions
- Cook pasta according to package directions, drain and set aside.
- Melt butter in a saucepan over medium heat and add sage and simmer for 1 minute allowing butter to turn slightly brown.
- Add pumpkin, heavy cream and cheese; mix well.
- Simmer for 10 minutes over low heat, season with salt and pepper; then pour on top of your cooked ravioli (or pasta).
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Lisa says
Hello, I recall making this recipe a few years ago & I thought it called for rubbed sage. Did you change the recipe or am I thinking of something different. If you did indeed had a recipe using rubbed sage, can you please advise the measurement that should be used. We do enjoy this recipe as our starting course at Thanksgiving.
Carrie's Experimental Kitchen says
Hi Lisa, no I didn't change the recipe and this recipe used fresh chopped sage. I've never made it with rubbed sage so I'm not quite sure what the difference is or how much you should use.
Kimberly Coleman says
Would this be good with crab added into the sauce or crab and lobster ravioli to make a more substantial main dish? Which way would be better?
Carrie's Experimental Kitchen says
Unfortunately I don't eat seafood, but I don't see why it wouldn't taste good. I'd probably go with crab or lobster ravioli though instead of adding crab to the sauce. However, if you want to add crab to the sauce, you can make it like Crab Mac & Cheese..just a thought! Any way you prepare it, I hope you enjoy the recipe Kimberly!