Cozy Sun-dried Tomato Pumpkin Ravioli

Up close shot of creamy ravioli in a low bowl with two forks.

5 from 1 vote

Cozy Sun-dried Tomato Pumpkin Ravioli

Whip up a delightful, creamy, and delicious weeknight dinner with our Cozy Sun-dried Tomato Pumpkin Ravioli recipe! This comforting vegetarian pasta is perfect for busy evenings, as it combines the convenience of a quick meal with irresistible flavors.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Keyword: creamy, dinner, easy, fall recipe, family-friendly, kid-friendly, lunch, pasta, pumpkin, ravioli, sundried tomatoes, tomatoes, weeknight, weeknight meals

Servings: servings

Calories: 749kcal

Author: Shanika

Ingredients

1 (8 oz.) package organic cheese ravioli

PUMPKIN SAUCE:

3 Tbsps unsalted butter
3 garlic cloves, minced
1 cup organic heavy cream
1 cup organic pumpkin puree (NOT pie filling)
2 Tbsps organic tomato paste
5-6 organic sundried tomatoes
¼ cup organic vegetable stock
2 Tbsps white cooking wine (You can also sub with veggie stock)
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
Pinch of ground cinnamon
½ cup freshly-grated parmesan

OPTIONAL TOPPINGS:

Shaved parmesan
Crispy sage leaves
Pumpkin seed, toasted
handful of Homemade Croutons

US Customary - Metric

Instructions

COOK THE PASTA:

Cook pasta according to packaging. NOTE: ravioli doesn’t take a long time to cook, usually 4-5 minutes, depending on brand.

TO MAKE THE CREAMY PUMPKIN SAUCE:

In a medium skillet over medium-high heat, add the butter and let it melt. Once melted, add the garlic cloves and sauté for 1 minute or so, until fragrant. Add in the salt, smoked paprika, garlic powder, oregano, basil, cinnamon, and parsley, and stir until combined. Add the tomato paste.
Reduce the heat to medium-low and slowly add in the heavy cream, veggie stock, pumpkin puree, sundried tomatoes, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes.
When the ravioli is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Serve immediately and top with your favorite toppings.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this pasta for extra decadence.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free ravioli or pasta. Also ensure that veggie stock, heavy cream, and pumpkin puree are certified GF!
VEGAN OPTION: To make this dish vegan, simply substitute the heavy cream with full-fat coconut milk, ensure that the ravioli is vegan-friendly, and the parmesan with vegan parmesan. Also, use vegan butter or oil instead of unsalted butter.

Nutrition