RAVIOLI WITH PUMPKIN ALFREDO SAUCE – October 26 – National Pumpkin Day

Serves 4


  • 2 ½ cups vegetable broth
  • 1 1/2 cups dried cheese ravioli
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • ¾ cup pumpkin puree
  • ½ cup half-and-half
  • ½ cup Parmesan cheese
  • ¼ teaspoon chopped rosemary
  • ¼ teaspoon grated nutmeg
  • 1 tablespoon fresh parsley, chopped


In a large stock pot bring the vegetable broth to a boil. Add the dried cheese ravioli.  Reduce to medium-low and cook uncovered until all of the broth has been absorbed, about 20 minutes.

In a frying pan, over medium heat, add the olive oil and butter.  When the butter has melted add the garlic.  Cook for 1 minute, then add the pumpkin, half-and-half, Parmesan cheese, rosemary, nutmeg, and parsley.  Simmer for 5 minutes.

In a large bowl add the ravioli and pumpkin mixture.  Toss and serve.

Tomorrow is American Beer Day.  The recipe will include beer.


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