Cheese Ravioli with Pumpkin Sage Sauce

Cheese Ravioli with Pumpkin Sage Sauce

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based on 18 reviews
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10 min.
25 min.
4 Servings

Alfredo sauce, luscious pumpkin and four cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Try this Cheese Ravioli with Pumpkin Sage Sauce for entertaining. Sprinkle with green onion and season with ground black pepper before serving.


  • 2 packages BUITONI Refrigerated Four Cheese Ravioli (9 oz.)
  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 container BUITONI Refrigerated Alfredo Sauce (10 oz.)
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1 tablespoon chopped fresh sage or 1 teaspoon ground sage
  • 2 tablespoons chopped green onion
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COOK wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.

PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

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I doctored it up a bit . . . .

I wanted this to be hearty, so I added sage sausage to it. It was soooooo good! Because I was making a lot, I used another brand of the sauce because it was cheaper (Ragu to the rescue!) Also, I added fennel to the sauteed stuff (because I adore fennel). My friends LOVED it!

- Tierra from Washington, DC


I have made this twice now within a month, because it is such a hit with me and my husband. It is the perfect amount of pumpkin. Taste rich yet I could keep eating it! It is super simple, yet really impressive.

- sara from Waco, TX


I love pumpkin and sage together, especially in the fall. This recipe was simple to make and so tasty. I substitued the regular alfredo and ravioli with Buitoni's LIGHT alfredo and LIGHT 4 cheese ravioli to make it a little less sinful, but still 100% delicious! Will definitely make again.

- NB from

Great concept, needs tweaking

I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the white wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Chicken and Herb ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Yuck, not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with

- Lesa from Middleville, Michigan

Outstanding easy recipe

My family isn't crazy about pumpkin but after this recipe they fell in love with it. Smooth, mellow and oh so good!!!

- Kimberly Hertel from Manchester, NH

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 600
  • Calories from Fat: 250
  • Total Fat: 28g (44% of DV)
  • Saturated Fat: 13g (64% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 1160mg (48% of DV)
  • Carbohydrates: 60g (20% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 6g
  • Protein: 22g
  • Vitamin A: 60% of DV
  • Vitamin C: 4% of DV
  • Calcium: 30% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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