Carrie’s Experimental Kitchen

Ravioli with Pumpkin Sage Cream Sauce

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.

Ravioli with Pumpkin Sage Cream Sauce | Carrie's Experimental Kitchen #pasta #pumpkin

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.

Ravioli with Pumpkin Sage Cream Sauce

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!

Ravioli with Pumpkin Sage Cream Sauce; perfect for your Fall holiday table. Click To Tweet

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!

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.

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Ravioli with Pumpkin Sage Cream Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Top your favorite pasta with this quick and easy Pumpkin Sage Cream Sauce. The sauce itself makes 2 cups.
Course: Main Entree, Pasta
Author: Carrie Farias | Carrie's Experimental Kitchen
Ingredients
  • 1 lb . Ravioli or your favorite pasta
  • 2 tbsp . Butter
  • 2 tbsp . Fresh Sage chopped
  • 1-7 oz . Can Pumpkin Puree
  • 1 pt . Heavy Cream
  • 1/4 c . Pecorino Romano Cheese grated
  • Kosher Salt as desired
  • Fresh Ground Black Pepper as desired
Instructions
  1. Cook pasta according to package directions, drain and set aside.
  2. Melt butter in a saucepan over medium heat and add sage and simmer for 1 minute allowing butter to turn slightly brown.
  3. Add pumpkin, heavy cream and cheese; mix well.
  4. Simmer for 10 minutes over low heat, season with salt and pepper; then pour on top of your cooked ravioli (or pasta).

 

Do you serve a pasta or soup course during Thanksgiving?

 

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