Baked Pumpkin Ravioli

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Baked in a creamy pumpkin sauce with lots of cheese and crispy sage on top, this baked pumpkin ravioli is an easy fall side dish that's ready in minutes.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 510kcal

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 medium cloves garlic, minced
1-1/2 cups 2% or skim milk
1/2 cup heavy whipping cream
3/4 cup pumpkin puree
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh sage
Salt and pepper to taste
20 oz cheese-filled ravioli
1-1/2 cups shredded low-moisture mozzarella cheese
Additional minced sage for topping

Instructions

Melt butter in a Dutch oven or large skillet over medium heat. Whisk flour and garlic into butter and cook 1-2 minutes until golden brown.
Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in pumpkin puree, grated Parmesan cheese, and sage until cheese is melted. Season sauce with salt and pepper to taste
Preheat oven to 375F and grease a 9-inch round baking dish. Layer half of ravioli in pan and top with half of pumpkin sauce. Repeat layers and top with mozzarella cheese and additional sage.
Bake ravioli at 375F 25-30 minutes until sauce is bubbly and cheese is golden-brown. Allow ravioli to stand 10 minutes then serve warm. Enjoy!

Notes

Storing Instructions

Ravioli is best if served immediately after baking.

Nutrition