Cheese Ravioli with Pumpkin Alfredo Sauce


  1. Bring a large pot of salted water to a boil. Add the cheese ravioli and cook as the label directs. Reserve ½ cup cooking water, and then drain the pasta.
  2. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and garlic cook, stirring, until slightly soft, about 2 minutes.
  3. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.
  4. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
  5. Add the cheese ravioli to the skillet and toss with the sauce, adding some of the reserve cooking water to loosen, if needed.
  6. Divide among plates and top with toasted pumpkin seeds, walnuts, grated Parmesan cheese and parsley.


  • 2 1/2 cups Nature's Best Dairy® Cream, Heavy
  • 3/4 tsp. nutmeg, ground
  • 8 1/2 cloves Peak Fresh Produce® Garlic, Clove(s), minced
  • 2 1/2 Tbsps. Piancone® Oil, Olive
  • 2 28 1/2-ounce cans pumpkin, puree
  • 2 Tbsps. pumpkin seeds, toasted
  • 2 1/2 cups Roma® Cheese Grated, Parmesan, plus more for topping
  • 72 Piancone® Jumbo Round Gourmet Cheese Ravioli
  • 2 Tbsps. sage, fresh, chopped
  • to taste salt and pepper
  • 2 Tbsps. walnuts, chopped, toasted