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Cheesy Pumpkin Ravioli

"This recipe was inspired by a delicious ravioli I had at a eating place (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and integrated a number of the same substances determined in pumpkin pie. It's clean to make and takes most effective 20 mins from begin to complete. Perfect autumn comfort food."

Ingredients :

• 1 (30 ounce) package deal cheese ravioli
• half cup mascarpone cheese
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 half 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 flavor
• 1/3 cup pine nuts

Instructions :

Prep : 5M	Cook : 6M	Ready in : 20M

• Fill a big pot with lightly salted water and produce to a rolling boil. Stir in ravioli and go back to a boil. Cook exposed, stirring sometimes, till ravioli drift to the top and filling is warm, 6 to 8 minutes. Drain.
• Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium warmness. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese aggregate. Bring to a boil, reduce warmth to low, and simmer till sauce thickens, five to ten mins. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

Notes :

• Add greater milk if sauce is just too thick.

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