Creamy Pumpkin Sauce for Ravioli or Tortellini

If you’ve ever wanted a quick way to elevate ravioli or tortellini, this creamy pumpkin sauce is it! This simple, yet tasty sauce transforms any store-bought pasta into a restaurant-worthy meal.

📝 Ingredients

• 2 lbs pumpkin (peeled and chopped into 1-inch cubes pieces (Note 1))
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 20 oz ravioli or tortellini ((Note 2))
• 2 tbsp butter
• 20 leaves sage
• 4 cloves garlic (minced)
• 3/4 cup pouring cream (single cream)
• 3/4 cup Parmesan
• 1/2 tsp nutmeg
• 2 cups pasta water

👨‍🍳 Instructions

1. 1--- Roast pumpkin ---
2. 2Preheat your oven to 400°F (200°C).
3. 3In a large baking dish, toss the pumpkin with olive oil, salt, and black pepper until they're evenly coated.
4. 4Roast the pumpkin for about 20-25 minutes, or until fork tender and slightly caramelized.
5. 5Puree the pumpkin with the cream using a stick or countertop blender.
6. 6--- Pasta ---
7. 7Cook the pasta according to the package instructions in a large pot of salted boiling water. Before draining, be sure to reserve about a cup of pasta cooking water.
8. 8In a large skillet or frying pan, melt the butter over medium heat.
9. 9When the butter starts to turn brown, add the sage leaves and cook until they become crispy. Remove from the pan and set aside.
10. 10Add the minced garlic and sauté for about 1 minute until fragrant.
11. 11Reduce the heat to low, and add the pureed pumpkin, cream, Parmesan cheese, and nutmeg to the skillet and stir well.
12. 12Add pasta water to the sauce, a little at a time until the sauce reaches the desired consistency.
13. 13Stir the cooked pasta into the sauce, adding a little more pasta water if needed.
14. 14Serve immediately topped with crispy sage leaves.