Cheesy Pumpkin Ravioli

Name: Cheesy Pumpkin Ravioli
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp brown sugar; 1 Tbsp brown sugar; 2 Tbsps butter; 850 grams package cheese ravioli; 2 teaspoons ground cinnamon; 1 pinch ground black pepper; 6 servings salt and ground black pepper to taste; 113 grams mascarpone cheese; 1 teaspoon nutmeg; 50 grams grated Pecorino Romano cheese; 50 grams grated Pecorino Romano cheese; 45 grams pine nuts; 245 grams pumpkin puree; 2 teaspoons salt; 368 milliliters skim milk

The recipe Cheesy Pumpkin Ravioli can be made in around 20 minutes. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 719 calories, 28g of protein, and 37g of fat each. It works well as a Mediterranean main course. If you have pecorino romano cheese, salt and ground pepper, cheese ravioli, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Easy Cheesy Ravioli, Cheesy Ravioli Lasagna, and Cheesy Baked Ravioli.

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes.

Ingredients you will need

Ravioli

Water

Equipment you will use

Pot

Drain.

Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes.

Ingredients you will need

Pecorino Romano

Mascarpone

Black Pepper

Brown Sugar

Cinnamon

Pumpkin

Butter

Nutmeg

Sauce

Milk

Salt

Equipment you will use

Sauce Pan

Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

Ingredients you will need

Salt And Pepper

Pine Nuts

Ravioli

Sauce

Equipment

Pot

Sauce Pan

Ingredients

Servings:

package cheese ravioli 2teaspoons

ground cinnamon 1pinch

ground black pepper 6servings

salt and ground black pepper to taste 113grams

mascarpone cheese 1teaspoon

nutmeg 50grams

grated Pecorino Romano cheese 50grams

grated Pecorino Romano cheese 45grams

pine nuts 245grams

pumpkin puree 2teaspoons

salt 368milliliters

skim milk

Recommended wine: Chianti, Verdicchio, Trebbiano

Ravioli works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole Chianti Classico Riserva ( half-bottle). Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.