Pumpkin Alfredo Sauce with Cheese Ravioli

Pumpkin alfredo sauce is an easy creamy pumpkin sauce recipe that is packed with pumpkin flavor. Whip up this pumpkin alfredo sauce recipe and pour over cheese ravioli, linguine, or any other pasta!

Have you tried making a pumpkin alfredo before? The main focus is the pumpkin puree and then savory onions and garlic along with salt and pepper. This is one pumpkin recipe you will love.

This is a savory pumpkin recipe, which is so. This ravioli with alfredo sauce with a pumpkin twist is a full on fall flavor dish!

Main Ingredients

• Pumpkin Puree | Pumpkin puree is a must for this recipe. Whether you make homemade or store bought.
• Heavy Cream | Heavy cream and parmesan is going to help give you that thick and creamy texture to the sauce.
• Onion & Garlic | This dynamic duo along with chicken stock help to give your sauce a savory flavor.

How to Make

S tep One: In your pot add your oil and add the onions and garlic. Saute for 3 minutes until onions become soft and tender.

Step Two: Once that step is done you will go ahead and add in your pumpkin puree. Allow it to cook until it begins to darken a bit in color. This will take around 3-4 minutes.

Step Three: Add in your chicken stock, salt, pepper, along with the cheese ravioli. Cook for about 8 minutes or until the cheese ravioli is al dente.

Step Four: Stir in your heavy cream and then cook another minute to help blend in the sauce. Serve and top with grated parmesan cheese.

The ingredient list and full directions for the pumpkin alfredo recipe are in the printable recipe card below.

Other Ways To Serve Up Pumpkin Pasta Sauce

Serve with any type of pasta you would like! Our family loves cheese ravioli, but you can use any pasta. Or you can spoon over rice or even cauliflower rice.

If you love pumpkin you might enjoy this savory pumpkin recipe.

Can we Add Meat To Recipe

We think you could easily add in some cooked shredded chicken. Or you can cook your chicken in a pan and then pair with it if you would like.

Keeping leftovers

This sauce will store in the fridge for a few days. If you have it mixed with the pasta, that is totally fine. Just put it all in an airtight container and store for a few days.

If you find the sauce is too thick add in a little chicken stock or more heavy cream. Then stir to help thin it out a little bit.

Interested In More Easy Pumpkin Recipes

• Pumpkin Crescent Roll Cinnamon Rolls
• No Bake Pumpkin Lush
• Pumpkin Cheesecake Cake
• Savory Pumpkin Hummus

Ingredients

Makes 6 servings

• 2 Tbsp olive oil
• 1 Red onion, chopped
• 1 Garlic clove, minced
• 1 Cup pumpkin puree
• 1 ¾ Cup stock
• 2 Cups ravioli
• Salt and pepper to taste
• ½ Cup heavy cream
• Parmesan cheese

Equipment

• Dutch Oven
• Garlic Press
• Vegetable Chopper

Method

1. Start by adding your oil into a pan over medium heat. Add in your diced onion and saute until transparent. Then add in your garlic and cook another minute until fragrant.
2. Now you will add in your pumpkin puree and stir until it is combined. Now, you will cook for around 3 minutes. This is going to darken a little in color.
3. Stir in your chicken stock, salt, pepper, and ravioli. Stir well and cover with a lid and let it simmer for 5-8 minutes or until the ravioli is al dente.
4. Stir in the heavy cream and cook for 1 minute until nice and creamy.
5. Top with parmesan cheese.
6. Put your pumpkin alfredo sauce ravioli on a plate and serve up warm and enjoy.

Kitchen notes

Pasta Sauce:

You can use any pasta you would like. Just make sure you cook according to the pasta. We love this homemade version but change it if you feel it works best. Vegan Option: If you want to make vegan use almond milk and add a tablespoon of cornstarch in replace of heavy cream. Storing: Store any leftovers you have in the fridge for 3-4 days. Then to reheat warm in the microwave or stove. The sauce will be thicker once cooled so you can pour in some heavy cream to thin out the sauce.