Recipe: Pumpkin Alfredo Ravioli

pumpkin Alfredo ravioli

 It’s November!! I can’t even believe it. To celebrate, here is a delicious recipe that we have at least once every Fall.  It’s a fun take on traditional Alfredo sauce and is just so pretty.  Great for entertaining.  And keep checking back often this month as I attempt to write a post each day about something I’m grateful for!  November is usually the month that I post the most.  I took last year off, but you can find other November-gratitude posts here, here, and here.

Pumpkin Alfredo Ravioli
Serves 4
A delicious variation of traditional Alfredo sauce served over cheese ravioli, with a fun twist for Fall.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
  1. 1 package fresh or frozen cheese ravioli, at least 8 ounces
  2. 1 cup milk
  3. 1 1/2 ounces cream cheese
  4. 1 tablespoon flour
  5. 1/2 teaspoon salt
  6. 1/2 tablespoon butter
  7. 2 cloves garlic, minced
  8. 1/2 cup grated Parmesan cheese
  9. 1/2 tablespoon real butter
  10. 1/4 cup onion, minced or grated in
  11. 2 tablespoons chicken broth, plus more to dilute as preferred
  12. 1 teaspoon dry sage leaves
  13. 1/2-1 cup canned pumpkin
  1. Cook the pasta according to package directions. Set aside.
  2. To start making the Alfredo sauce, blend the milk, creams cheese, flour and salt in a blender until smooth. Set aside.
  3. In a large, nonstick saucepan, melt 1/2 tablespoon butter on medium-high heat and add the garlic. Saute for about 30 seconds, stirring constantly.
  4. Add milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Turn down heat a little and keep stirring for about 6-7 more minutes or until it thickens.
  5. Once it starts to thicken, remove from heat and whisk in the cheese. Then immediately cover the pan. Set aside.
  6. In a separate pan, melt the remaining 1/2 tablespoon butter on medium high heat. Add onion and saute until it is translucent and fragrant.
  7. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits off the bottom.
  8. Add pumpkin and whisk to combine. Add the Alfredo sauce, stir to combine, and cook until heated through.
  9. Stir in cooked ravioli until pasta is evenly coated and serve immediately.
  1. If you want more or less pumpkin flavor, simply add more canned pumpkin, about 1 tablespoon at a time in addition to adding about 1/4 teaspoon sage along with it to keep the flavors balanced.
  2. The Alfredo sauce pre-pumpkin is delicious on its own, too, and can be doubled and kept in the fridge for up to 5 days.
  3. To cut down prep time, simply add your favorite jarred Alfredo sauce instead of taking the time to make your own!
  4. To dilute the sauce if it thickens after sitting (and before it's combined with the ravioli), simply add more milk or chicken broth and reheat until thinned.
Adapted from Our Best Bites
Adapted from Our Best Bites
Hopes and Dreams

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