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Recipe Ingredients

  • 1 (24-ounce) bag frozen cheese ravioli
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup 100% pure pumpkin (not pie filling)
  • 1-1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas, thawed
  • 1 cup shredded Italian cheese blend
  • Shredded parmesan cheese for garnish (optional)

Recipe Directions

  1. Cook the ravioli according to package directions. Drain well, reserving 1/2 cup of cooking liquid.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and sauté 1 minute until softened. Add the pumpkin, heavy cream, salt, and pepper; mix well.
  3. Stir in peas and heat 5 minutes or until heated through. Add the Italian cheese blend and stir until thoroughly combined.
  4. Add the ravioli to the sauce and toss well. If needed, add a little of the reserved cooking liquid to the pasta mixture to thin out sauce.
  5. Top with shredded parmesan cheese, if desired, and serve immediately.
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Test Kitchen Tip:

When it comes to the ravioli, feel free to use one that are cheese- or meat-filled, square or round, large or small. With so many frozen options available, there is something for everyone.

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