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Italian Sausage Ravioli in Pumpkin Sauce

Italian sausage ravioli tossed in a creamy pumpkin and sage sauce.
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This comforting dinner pairs premade ravioli with a quick and easy homemade pumpkin sauce.

Ingredients

Units Scale
  • 1 tablespoon of salt for the pasta cooking water
  • Family-sized bag of Rana Italian sausage ravioli (about 5 cups of ravioli)*

For the Sauce

  • 2 tablespoons butter
  • 8–10 fresh Sage leaves, finely chopped (about 1 tablespoon chopped)
  • 1 clove of garlic, minced
  • 1 15–ounce can pumpkin puree (or 1 3/4 cup homemade pumpkin puree)
  • 1 cup chicken broth
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 teaspoon pepper
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese
  • About 1/2 a cup of reserved pasta cooking water*
  • Salt to taste*

Parmesan for serving

Instructions

  1. Bring a pot of salted water to a boil and cook the ravioli according to the package directions. Reserve about ½ a cup of the cooking water. Drain the ravioli in a colander and set aside.
  2. While the ravioli is cooking, melt the butter in a large saucepan over medium heat. Add the chopped sage and minced garlic. Sauté for about 20 seconds (until fragrant). Be careful not to burn the garlic and butter!
  3. Stir in the pumpkin puree, chicken broth, nutmeg, and pepper. Bring to a simmer and cook for 5 minutes, stirring frequently. 
  4. Stir in the heavy whipping cream, parmesan, and 2 tablespoons of the reserved pasta cooking water and simmer for 2 minutes. If the sauce is too thick, add a couple more tablespoons of the pasta cooking water to thin it. Taste the sauce and add salt if needed.
  5. Add the ravioli and gently combine it with the sauce. Turn off the heat and let the ravioli sit in the pumpkin sauce for a couple more minutes before serving.
  6. Plate, and top with freshly grated parmesan.

Notes

*Try it with cheese ravioli or mushroom ravioli instead. You can also use frozen ravioli. Follow the cooking instructions on the package and toss with the sauce.

*The amount of reserved pasta cooking water you add will vary depending on how much liquid is in your pumpkin puree. Homemade pumpkin puree tends to have more water than the canned version.

*Likewise, the amount of salt will vary based on how much pasta water you add. It will likely need ¼ teaspoon of salt or less.

Nutrition

Find it online: https://mandiofthemountains.com/italian-sausage-ravioli-in-pumpkin-sauce/