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Pumpkin Ravioli Pasta – Creamy 30 Minute Dinner

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Creamy pumpkin ravioli pasta tossed in a velvety pumpkin sauce with garlic, rosemary, sun-dried tomatoes, and Parmesan. A cozy 30-minute fall dinner.

Ingredients

Scale
  • 3 tbspbutter
  • 3cloves garlic, minced
  • 1/2 tspdried nutmeg
  • 10 ozpumpkin puree (about2/3of a can)
  • 1 1/2 cupshalf & half
  • 1 tspfresh rosemary, minced
  • 1/2 cupsun-dried tomatoes, chopped
  • 3/4 cupParmigiano Reggiano cheese, grated
  • 1/2 tspsalt
  • Freshly ground black pepper, to taste
  • 20 ozstore-bought fresh cheese ravioli (such as RANA), cooked per package instructions

Instructions

  1. Melt butter in a large pan over low heat. Add the minced garlic and cook gently for 3–5 minutes until fragrant.
  2. Stir in the nutmeg, then add the pumpkin puree. Cook for 2–3 minutes, stirring to blend.
  3. Pour in the half & half, whisking to incorporate. Add fresh rosemary, chopped sun-dried tomatoes, grated Parmigiano Reggiano, salt, and black pepper.
  4. Increase heat to medium and bring the sauce to a gentle boil. Once it starts bubbling, reduce the heat back to low.
  5. Add the cooked ravioli to the pumpkin-tomato sauce, tossing gently to coat.
  6. Serve immediately with extra Parmesan and fresh herbs if desired.

Notes

Sun-dried tomatoes add a burst of tangy flavor and balance the richness of the sauce.
Use fresh rosemary for best results, as it enhances the aroma and taste of the dish.
Reserve a splash of pasta water to adjust sauce consistency if needed.
Always use pure pumpkin puree, not pumpkin pie mix.

Nutrition

Find it online: https://www.delicetreats.com/pumpkin-ravioli-pasta-creamy-30-minute-dinner/