Name: Cheesy Pumpkin Ravioli
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Cheese ravioli - 1 (30 ounce) package; Mascarpone cheese - ½ cup; Butter - 2 tablespoons; Ground black pepper - 1 pinch; Skim milk - 1 ½ cups; Pumpkin Puree - 1 cup; Grated Pecorino Romano cheese - ½ cup; Brown sugar - 1 tablespoon; Ground cinnamon - 2 teaspoons; Salt - 2 teaspoons; Nutmeg - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Pine nuts - ⅓ cup

Ingredients for - Cheesy Pumpkin Ravioli

1. Cheese ravioli 1 (30 ounce) package

2. Mascarpone cheese ½ cup

3. Butter 2 tablespoons

4. Ground black pepper 1 pinch

5. Skim milk 1 ½ cups

6. Pumpkin Puree 1 cup

7. Grated Pecorino Romano cheese ½ cup

8. Brown sugar 1 tablespoon

9. Ground cinnamon 2 teaspoons

10. Salt 2 teaspoons

11. Nutmeg 1 teaspoon

12. Salt and ground black pepper to taste 1 teaspoon

13. Pine nuts ⅓ cup

How to cook deliciously - Cheesy Pumpkin Ravioli

1 . Stage

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.

2 . Stage

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.