20 Minute Pumpkin Sauce Ravioli

March 20, 2018


Right after my daughter was born a few of our friends brought over dinners to help with the transition of 1 kid to 2 kids.  One of our friends brought over ravioli with pumpkin sauce and a huge loaf of La Brea bread.  So good!  


By the time I got around to asking where it was from she couldn't remember where they had picked it up.  


A year and a half went by and I finally decided I couldn't live without pumpkin ravioli any longer!  So I got a can of pumpkin, some cream and herbs and came up with what I think is the most delicious, the most delectable, the most down right mouth watering pumpkin ravioli.  



It's quite a simple recipe, using the fresh (not frozen) store bought ravioli.   I serve green peas with mine.  It's a real favorite in this house.  Just make sure not to skip gym day, it's worth a little cardio!




3 tbsp butter

3 cloves garlic minced

½ tsp dried nutmeg

10 oz pumpkin puree (2/3 a can)

1 ½ c half & half

1 tsp fresh rosemary, minced

¾ c fresh parmesan cheese, grated

½ tsp saltfresh pepper

20 oz store bought fresh ravioli, cooked per the instructions



  1. Melt butter in a pan over low heat

  2. Add the minced garlic and stir, cook for 3-5 minutes to get the garlic nice and fragrant

  3. Add the nutmeg

  4. Turn heat up to med/low

  5. Add the pumpkin puree, stirring

  6. Cook for 2-3 minutes

  7. Pour in the half and half, whisking to incorporate

  8. Add in the fresh rosemary, parmesan cheese, salt and pepper

  9. Turn heat up to medium and bring it to a low boil

  10. Once it’s at this point turn heat back down to low

  11. Pour the sauce over the cooked ravioli







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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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