BCL - Cheesy Pumpkin Ravioli You Have To Try

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Cheesy Pumpkin Ravioli

"This recipe became inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I transformed it into a pumpkin sauce and integrated some of the identical substances found in pumpkin pie. It's easy to make and takes simplest 20 minutes from start to complete. Perfect autumn comfort meals."

Ingredients :

1 (30 ounce) bundle cheese ravioli
half of cup mascarpone cheese
2 tablespoons butter
1 pinch ground black pepper
1 half of cups skim milk
1 cup pumpkin puree
half of cup grated Pecorino Romano cheese
1 tablespoon brown sugar
2 teaspoons floor cinnamon
2 teaspoons salt
1 teaspoon nutmeg
salt and floor black pepper to flavor
1/three cup pine nuts

Instructions :

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

Fill a huge pot with lightly salted water and produce to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring every now and then, until ravioli go with the flow 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, lessen warmness to low, and simmer till sauce thickens, five 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.

Notes :

Add more milk if sauce is simply too thick.

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