Cheese Ravioli with Pumpkin Sauce Recipe

I usually make this Cheese Ravioli with Pumpkin Sauce recipe in the fall when I have leftover pumpkin from Thanksgiving--but, since I found a can of pumpkin hanging out in the cupboard today with a summer expiration date, I decided that today was as good a day as any! 

 

I will be honest--when our girls were little, they were not fans of the pumpkin sauce.  Of course, they are not pumpkin fans in general--in any form.  I would usually pull out a few servings of ravioli and top it with a tomato sauce for them when I made this dish! These days, they are fans of the flavors and it is a great way to use canned pumpkin from the holidays!

 

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Ingredients for Cheese Ravioli with Pumpkin Sauce Recipe
1 tsp. Butter
1 tsp. Olive Oil
1/4 c. Yellow Onion, finely chopped
1 c. Portobello Mushrooms, finely chopped
1 clove Garlic, minced
2 Tbsp. All Purpose Flour
1 12 oz. can Evaporated Milk
1 15.5 oz can Pumpkin puree
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Ginger
1/8 tsp. Nutmeg
1/8 tsp. Ground Black Pepper
2 Tbsp. Light Brown Sugar
Refrigerated Cheese Ravioli  or Frozen Ravioli (Sauce makes enough for two 20oz packages)

Shredded Parmesan Cheese (I love BelGioioso Parmesan!)

Chopped Fresh Basil or Fresh Parsley for Garnish (optional)

Instructions for Cheese Ravioli with Pumpkin Sauce Recipe

Saute Vegetables.  In a medium saucepan, melt the butter and heat it with the olive oil until hot.  Add the onion, mushroom, and garlic.  Saute until vegetables are tender--about 3-5 minutes.

Prepare the Pumpkin Sauce.  Add the flour directly to the vegetables in the saucepan.  Stir to coat the vegetables in the flour.  Add the milk and whisk with a wire whisk until combined.  Add the pumpkin, spices and brown sugar.  Whisk to combine and stir until mixture is slightly thickened. Add a little more milk if the sauce thickened too much. Remove from heat--but, keep warm.

Cook the Ravioli.  Boil the ravioli according to the package instructions and drain.

Plate and serve.  Place the desired amount of ravioli onto a plate or in a bowl.  Top with a ladle of pumpkin sauce.  Garnish with shredded Parmesan Cheese and chopped fresh parsley or basil.  Serve warm with salad, a green vegetable and garlic bread.