ravioli in pumpkin cream sauce with cranberries and cinnamon sugar praline walnuts

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This is an amazingly flavorful and unique dish. If you use prepackaged, fresh ravioli it goes together in a snap. A fantastic dish to make for impromptu lunch or dinner company.  This time I used big, five cheese ravs and it turned out so yummy! Jeff and I are still learning how to make the perfect pasta with our pasta maker, so stay tuned for fresh pasta recipes that will be featured in future posts.

4 generous portions

1 lb. fresh cheese ravioli

1 cup walnut halves

1 cup craisins

1/4 cup butter, divided

2 cloves fresh minced garlic

2 teaspoons dry sage, crumbed

1 (15 oz.) can pure pumpkin puree

2 Tablespoons honey

1/2 cup greek yogurt

chicken broth (as needed to thin the sauce)

1/2 teaspoon pumpkin pie spice

1 teaspoon onion powder

salt and fresh ground pepper to taste

1/4 cup cinnamon & sugar mixture

cayenne pepper

fresh Parmesan or Asiago cheese

Bring a pot of salted water to boil and cook the raviolis according to package directions or use your favorite homemade ravioli recipe and cook the ravs as you usually would. Heat a small skillet over medium flame. Add walnut halves to the skillet and stir them, watching closely so they don’t burn. Once they’re starting to smell fragrant, add three Tablespoons butter and the cinnamon and sugar to the pan. Stir constantly until the butter and sugar start to caramelize and get sticky. Sprinkle a little salt and cayenne pepper over the walnuts. Remove from heat and allow the praline on the nuts to harden.

Heat the remaining one Tablespoon butter in a large, heavy skillet until bubbling. Add the garlic and saute one minute. Add the sage, pumpkin, honey, yogurt, chicken broth, pumpkin pie spice, onion powder, salt and pepper to the pan. Using a wire whisk, stir frequently until sauce is completely combined, smooth and heated through. Add extra chicken broth to thin the sauce to desired consistency.

Plate the ravs in pretty, shallow soup or pasta bowls. Pour some of the sauce over each portion. Sprinkle some of the praline walnuts, craisins and a little freshly grated fresh Parmesan or Asiago cheese over the top.



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  11 comments for “ravioli in pumpkin cream sauce with cranberries and cinnamon sugar praline walnuts

  1. January 23, 2012 at 9:00 am

    well just dropped by on your site and paused for a while, and read this and think that hey I need to stay for awhile and browse some of your recipes, I would love to taste that delicious ravioli recipe you have there =)

    • Melissa
      January 23, 2012 at 9:05 am

      Hello there Raquel! Thanks so much for popping by. Stay as long as you like 🙂 enjoy!

  2. January 23, 2012 at 9:10 am

    no problem, I usually browse recipes from different food blog and try some of them specially when it is interesting =)

    • Melissa
      January 23, 2012 at 9:34 am


  3. Melissa
    January 24, 2012 at 8:05 am

    One of the fabulous things about this recipe is the creamy pumpkin sauce. I added the Greek yogurt, as I do in many of my recipes, in place of cream or half and half. Greek yogurt is low in fat, high in protein and fiber yet rich in flavor. I use it in place of sour cream on my tacos, burritos, baked potatoes and veggie/chip dips. It’s so versatile! One of our favorite desserts: a tulip cup layered with Greek yogurt, granola, walnuts and wildflower honey!

  4. January 24, 2012 at 10:41 am

    this looks like an awesome course for the end of the meal – sweet and savory? yum! esp with the kick of cayenne!!

    • Melissa
      January 24, 2012 at 10:46 am

      thanks Maria 🙂 enjoy!

  5. January 28, 2012 at 2:18 pm

    pasta belongs to the deepest crevices of my heart of hearts. i love pasta. we’ve had a pumpkin hanging out on top of the fridge for a couple months now and I havent been sure what to do with it. Maybe I’ll make a puree (and since I just got a pasta maker for christmas that needs christening) and the pasta this week hopefully. love it!

    • Melissa
      January 28, 2012 at 3:42 pm

      OOhh!! This will be wonderful with homemade pasta and fresh pumpkin. good call 😉 enjoy!

  6. January 29, 2012 at 2:34 pm

    Oh my goodness Melissa, this is good enough to be dessert. I can’t wait to make this fabulous recipe! Hope you are having a wonderful week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Melissa
      January 29, 2012 at 5:28 pm

      Enjoy Miz Helen! 🙂

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