- 1 (30 ounce) package cheese ravioli
- 1/2 cup mascarpone cheese
- 2 tablespoons butter
- 1 pinch ground black pepper
- 1 1/2 cups skim milk
- 1 cup pumpkin puree
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon nutmeg
- salt and ground black pepper to taste
- 1/3 cup pine nuts
- 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. 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. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.
05/11/2019
recipepes.com
cheesy pumpkin ravioli, recipe
PT15M
PT1H
5
455 calories
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