Pumpkin Ravioli
A comforting plate of pumpkin ravioli in a creamy sauce, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 package of pumpkin ravioli
- 1 cup heavy cream
- 1/2 cup grated Parmigiano cheese
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Cook the pumpkin ravioli according to package instructions.
- Add heavy cream to a pan over medium heat and bring to a light simmer.
- Stir in the grated Parmigiano cheese until melted and smooth.
- Add chopped rosemary, and season with salt and pepper.
- Once the ravioli are cooked, drain and add them to the creamy sauce.
- Toss gently to coat the ravioli in the sauce.
- Serve hot, drizzled with olive oil and additional cheese if desired.
Notes
For a dairy-free version, substitute heavy cream with coconut milk and use a vegan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Find it online: https://www.glutenfreez.com/pumpkin-ravioli/