Baked Pumpkin Ravioli
fromwholeandheavenlyoven.comwholeandheavenlyoven.com/2025/10/02/baked-pumpkin-ravioli
Baked in a creamy pumpkin sauce with lots of cheese and crispy sage on top, this baked pumpkin ravioli is an easy fall side dish that's ready in minutes.
Ingredients
Instructions
Melt butter in a Dutch oven or large skillet over medium heat. Whisk flour and garlic into butter and cook 1-2 minutes until golden brown.
Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in pumpkin puree, grated Parmesan cheese, and sage until cheese is melted. Season sauce with salt and pepper to taste
Preheat oven to 375F and grease a 9-inch round baking dish. Layer half of ravioli in pan and top with half of pumpkin sauce. Repeat layers and top with mozzarella cheese and additional sage.
Bake ravioli at 375F 25-30 minutes until sauce is bubbly and cheese is golden-brown. Allow ravioli to stand 10 minutes then serve warm. Enjoy!
Nutrition
- Serving Size
- 4 oz ravioli
- Calories
- 510 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 28 g
- Fat Content
- 25 g
- Saturated Fat Content
- 12 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 94 mg
- Sodium Content
- 904 mg
- Fiber Content
- 4 g
- Sugar Content
- 7 g
- Unsaturated Fat Content
- 5 g
