Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::6
Yield::6 servings
Ingredients
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
Directions
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.
Cook's Note:
Add more milk if sauce is too thick.