Cheesy Pumpkin Ravioli

Ingredients

• Servings: 6
• 1 (30 ounce) package cheese ravioli
• 1/2 cup mascarpone cheese
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 1/2 cups skim milk
• 1 cup pumpkin puree
• 1/2 cup grated pecorino romano cheese
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon nutmeg
• salt and ground black pepper to taste
• 1/3 cup pine nuts

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in ravioli and return to a boil. cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. drain.
• melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. stir milk, pumpkin, pecorino romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. add cooked ravioli into sauce and toss to coat. season with salt and pepper to taste. top each serving with pine nuts.