Every fall, I create a sausage pasta dish with pumpkin or squash. I love, love, love pumpkin in a savory recipe (especially paired with sausage and Parmesan cheese)!
One year, I made my Pumpkin-Sausage Pasta and then another year, I made my Sausage and Butternut Squash Pasta and both are huge hits at my house! This year, I took store-bought sausage filled ravioli and baked it up with a yummy pumpkin sauce. You could absolutely use a cheese-filled ravioli instead and have this as a vegetarian supper.
Sausage, pumpkin, parm…the perfect fall supper. Enjoy!
This recipe serves 4 adults.
2 (9 oz) packages of sausage filled ravioli
1 shallot, chopped
1 (15 oz) can of pumpkin (I used Libby’s)
1 cup chicken stock (use veggie stock if making this vegetarian)
1 splash of 1/2 and 1/2, cream or milk
1 cup Parmesan cheese, grated
1 cup breadcrumbs or Panko
Chopped chives to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
Bring a large pot of water to a boil and drop your ravioli to cook (only about 4 minutes).
Meanwhile, in a large skillet over medium-high heat, saute your chopped shallot in a drizzle of EVOO and a pinch of salt and pepper for a few minutes. Stir in your pumpkin and stock, add another pinch of salt and pepper and reduce heat to low.
After about 4 minutes, drain your ravioli and then add it to your pumpkin mixture. Stir in a splash of cream or milk. Pour ravioli mixture into your prepared baking dish. Sprinkle the grated cheese and breadcrumbs down over the top and bake about 10 minutes or until lightly browned and bubbly.
Remove from oven and serve with a sprinkle of chives.
This was really, really yummy (and easy too!)!