Ingredients
6
6 servings
- •1 (30 ounce) package cheese ravioli
- •½ cup mascarpone cheese
- •2 tablespoons butter
- •1 pinch ground black pepper
- •1 ½ cups skim milk
- •1 cup pumpkin puree
- •½ 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
- •⅓ cup pine nuts
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 581
- Carbohydrate: 56g
- Fat: 30g
- Fiber: 6g
- Protein: 25g
- Sugar: 10g
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