Cheese Ravioli with Creamy Pumpkin Sauce

by Allison @ Alli 'n Son on October 2, 2011

Pumpkin is in the air and it’s finally in our grocery stores. Well, at least it was, until I came through and bought all of it. Okay, okay, not all of it. But a lot. There are currently six cans sitting in our pantry. There was eight, but two have already been put to good use. Hello pumpkin spice coffee creamer and pumpkin pie chocolate chip muffins.

I love pumpkin this time of the year, when the leaves turn golden hues, the air is cool and the nights are brisk. Pumpkin chocolate chips cookies can often be found fresh out of the oven and turkey pumpkin chili simmering on the stove.

Don’t you just want to come over to my house and sit down to dinner with us? We’d feed you well. I promise.

I love all things pumpkin. Especially when you combine it with pasta. Because I super love pasta. If it’s cheese-filled, I’m in heaven.

Heaven, I tell you.

Ravioli with Creamy Pumpkin Sauce

I actually shared this recipe two years ago, when I first began blogging. I just recently pulled it out of the archives, craving something pumpin-y for dinner, but I couldn’t leave well enough alone. Oh no, if I’m going to do make something, I have to change it just a little each time. That’s just how I roll.

Ravioli with Creamy Pumpkin Sauce

So I’m here today sharing the new and improved recipe. Cheese Ravioli with Creamy Pumpkin Sauce. It just about screams fall.

Ravioli with Creamy Pumpkin Sauce

Ravioli with Creamy Pumpkin Sauce


  • 12-16 oz fresh or frozen cheese ravioli
  • 1 tablespoon olive oil or butter
  • 1/2 sweet onion, finely chopped
  • 1-1/2 cups chicken broth
  • 1/2 cup half and half
  • 1 15-oz can pumpkin
  • 1/2 tsp pumpkin-pie spice
  • 1/4 - 1/2 teaspoon sea salt {to taste}
  • 1/4 teaspoon black pepper
  • 1-1/2 oz Parmesan or Romano cheese, grated


  1. In a medium sauce pan, heat the oil or butter on medium heat. Add chopped onion, cook, stirring occasionally until tender, about 3 minutes. Stir in the chicken broth, half and half, canned pumpkin, pumpkin pie spice, salt and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, for 4 minutes, stirring occasionally.
  2. While the sauce is simmering, cook the pasta according to package directions. Drain and return to pot, cover to keep warm.
  3. Spoon the cooked pasta into bowls, cover with the pumpkin sauce and sprinkle with the grated cheese.
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