Cheese Ravioli with Pumpkin Sage Sauce

Cheese Ravioli with Pumpkin Sage Sauce
Makes:
4
Prep Time:
10
minutes
Total Time:
25
minutes
based on 18 reviews
10
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.

In this recipe:

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Ingredients:

  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1 tablespoon chopped fresh sage or 1 teaspoon ground sage
  • 2 packages (9 ounces each) BUITONI Refrigerated Four Cheese Ravioli
  • 2 tablespoons chopped green onion

Directions:

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.


Reviews:

Review This Recipe

I doctored it up a bit . . . .

 Star(s)

Tierra from Washington, DC

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!

Read More Reviews

Review This Recipe
  •  Star(s)

    I doctored it up a bit . . . .

    Tierra from Washington, DC

    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!

  •  Star(s)

    yummy

    sara from Waco, TX

    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.

  •  Star(s)

    Sage-tastic!

    NB from

    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.

  •  Star(s)

    Great concept, needs tweaking

    Lesa from Middleville, Michigan

    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

  •  Star(s)

    Outstanding easy recipe

    Kimberly Hertel from Manchester, NH

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

  •  Star(s)

    excellent

    Brenda from NH

    wow! excellent fall recipe and great taste! will keep this one!

  •  Star(s)

    Who Knew???

    Cynthia from Henderson, NV

    Who knew raviolis and pumpkins went together? WOW, I was so amazed at this receipe that I have made it twice this week. I even tried it with cheese tortellini rather than with ravioli. YUMMY~!!!

  •  Star(s)

    Easy and Delicious

    Linda from Central Pennsylvania

    This was quick and easy enough for a busy week night. My husband and I both loved it. My husband went back for seconds, which he rarely does. It would also make a fancy first course, served in smaller portions, for a dinner party.

  •  Star(s)

    It was okay

    Laura from Jacksonville NC

    Okay...my son (4) liked this meal, however as for the adults...it was okay. I think it was missing something and I had to add hot pepper sauce to make it bearable. Won't be making again. Was easy to make however.

  •  Star(s)

    Excellent

    Sara Hudson from Bloomington Indiana

    Excellent and easy dish. Whole family loved it and asked for it to be a regular dish. I added a little cinnamon and nutmeg. Also, I did not have any sage on hand, so I used poultry seasoning. Worked out very well. Highly recommend!!!

  •  Star(s)

    Fantastic

    Christine from

    This is a great recipe. It's almost like a tomato alfredo sauce, but sweeter. I added a little more pumpkin than it called for to cut the alfredo. I'll try cinnamon next time, I also added some cheese on top.

  •  Star(s)

    different and yummy

    Amber Beria from Beaumont, Ca

    This recipe was a delicious and interesting alternative to traditional marinara or alfredo sauces. I, too, added cinnamon and toasted pine nuts. I also threw in a few pistachios, which was a perfect combination with the pumpkin alfredo. This is a filling meal. My sister and brother in law loved it and said it would taste great as just a dipping sauce or to turn into a soup.

  •  Star(s)

    Tasty with some modifications

    Melissa from Hartford

    Like others before me, I added toasted pine nuts - those or some toasted walnuts are a must for texture. This recipe also needed a dash of cinnamon (might add some ginger next time), along with a couple teaspoons of sweetner (I used maple). Can't beat it for ease, however.

  •  Star(s)

    Quick, easy & delicious

    Edith from Madison, WI

    I used Sharlee's suggestion and sprinkled toasted pine nuts and parmesan on top of the dish along with the green onions. I didn't have any pumpkin so I used pureed winter squash instead. It really is a quick yummy dish to make for supper.

  •  Star(s)

    Nice change for pasta sauces

    Angela from Knightstown, IN

    I made this over the summer. This is a really great sauce. I didnt have any wine, or green onions on hand, so I imagine the sauce probably would have been even better. Really great recipe.

  •  Star(s)

    Scrumptious!

    Lynn from Minneapolis

    THIS RECIPE IS IDEAL FOR FALL ENTERTAINING!! PERFECT FOR AN ITALIAN THEME DINNER AS FIRST PLATE-- MAKE EITHER WITH WHITE WHITE OR VIN ROSA. BELLA!

  •  Star(s)

    Very Nice

    Lisa from NH

    This looked facinating. It was very good, at the last minute I tasted it and it seemed to need something so I added about a 1/3 cup of mascarpone cheese that I had handy and this made it decandantly rich. Served it with a green salad and warm bread and it was a delightful and very easy meal.

  •  Star(s)

    You've got to try this!

    Sharlee from San Jose, CA

    I made this pasta for my new boyfriend and he loved it! This is a fabulous sauce and so easy to make. I toasted some pine nuts and added them on top along with some grated parmesan cheese. I'll make it again for sure!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 580
  • Calories from Fat: 220
  • Total Fat: 25g (38% of DV)
  • Saturated Fat: 15g (76% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 1110mg (46% of DV)
  • Carbohydrates: 63g (21% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 7g
  • Protein: 22g
  • Vitamin A: 100% of DV
  • Vitamin C: 2% 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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Cheese Ravioli with Pumpkin Sage Sauce

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1 tablespoon chopped fresh sage or 1 teaspoon ground sage
  • 2 packages (9 ounces each) BUITONI Refrigerated Four Cheese Ravioli
  • 2 tablespoons chopped green onion

 

Directions

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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