Wonderful for fall, this recipe combines cheese ravioli with a lightened up pumpkin cream sauce. Best of all, this healthy recipe is ready in 20 minutes or less!
It’s pumpkin time! It didn’t feel right to break out the pumpkin recipes until the weather cooled off a bit, and finally this past weekend it felt a bit like fall outside: cool, crisp mornings and beautiful weather! I might have gotten so excited that I made 3 pumpkin recipes over the weekend. Its totally fine, I have a house full of people that ate all my creations. But I think I have a little pumpkin problem. Luckily, its a good problem to have! 🙂
I made this recipe as part of our monthly Recipe ReDux challenge. This month’s focus is on “Fantastic Freezer Meals”, meals that are healthy, convenient, and can be frozen. Freezer meals are totally my thing, so I love this month’s theme. No matter what I make, I try to make extra so I can freeze it for a future meal. When life gets busy, it is SO nice to have a freezer full of meals that just need to be heated up and they’re ready to go. It is the main way I’m able to feed my family healthy meals most of the time. When my freezer gets empty, it is SUPER tempting to head through the drive thru, so I try to keep our freezer stocked so we always have healthy meals available.
Freezer meals don’t have to be boring. Case in point: this Ravioli in Pumpkin Cream Sauce. It takes less than 20 minutes to prepare, and it can easily be doubled, tripled or quadrupled to store in the freezer for later. This sauce is savory, creamy, and delicious! It’s lightened up using fat free evaporated milk instead of cream, and you’d never know it is healthy. My family loved it, which is pretty much how I know when I have a winning recipe!
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Ravioli in Pumpkin Cream Sauce
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
- 10 ounce package frozen cheese ravioli
- 1 T unsalted butter
- 1 small onion, finely diced
- 1/2 cup pumpkin puree
- pinch nutmeg
- 1/4 tsp rubbed sage
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 (12oz) can fat free evaporated milk
- 1/4 cup grated parmesan cheese
Instructions
- To eat immediately, cook the ravioli according to package directions and then make the pumpkin cream sauce. For freezer meal, start with the pumpkin cream sauce. Melt the butter in a medium saucepan and saute the onion until soft and translucent. Add in pumpkin, nutmeg, sage, pepper and salt, and allow to cook for 1-2 minutes. Whisk in evaporated milk and bring to a simmer, stirring frequently. Simmer for 3-4 minutes until mixture has slightly thickened. Whisk in parmesan, and stir until melted and remove from heat. To eat right away, mix cooked ravioli into sauce and enjoy! To freeze, let the pumpkin sauce cool completely. Then, store in a zip top freezer bag in the freezer until ready to use. When ready to use, thaw pumpkin sauce in the refrigerator overnight. Then, cook ravioli according to package directions and heat sauce in a saucepan on the stove. Combine the cooked ravioli and heated sauce and enjoy!
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Lauren OConnor says
This pumpkin cream sauce sounds amazing! I’m looking forward to trying this #perfectforfall ravioli dish.
Karen Kramer says
I just made this. We like a strong pumpkin flavor so I doubled the pumpkin to one cup; everything else I made the same as the recipe. It was delicious. Definitely a keeper!!
★★★★★
Kalee says
So glad you like it, Karen! 🙂
Anne|Craving Something Healthy says
Totally adore pumpkin cream sauce, but never think to make it myself! I’m so on it 🙂
rachel @ athletic avocado says
oh that pumpkin cream sauce = heaven!!!
Allie says
That pumpkin cream sauce sounds incredible and I love that this can be frozen for another time
Jessica @ Nutritioulicious says
love this pumpkin sauce! such a nutritious and delicious weeknight meal!
Serena says
That’s for sure…this is not a boring freezer meal!
My family would love it…we adore pumpkin.
Kalee says
My family loves pumpkin too, thank goodness! I don’t know what I would do if they hated it 🙂
Danielle Omar -- Food Confidence RD says
I’d like this in my belly tonight!! YUM!
Kalee says
Thanks, Danielle!
Emily @ Zen & Spice says
This pumpkin cream sauce looks awesome. I experimented with a pumpkin sauce last year and made lasagna roll ups with it– turned out great. Sounds weird to use pumpkin for a sauce– but really it’s just another type of squash! Great recipe!
Kalee says
Lasagna roll ups sound good! Yes, I agree pumpkin in a savory dish sounds weird, but it is so good!