Crab Ravioli with Pumpkin Alfredo Sauce

I know you want it, so here it is.  Pumpkin.  I am finally falling victim this season's pumpkin bug.  You get some pumpkin! You get some pumpkin!  Everybody gets pumpkin!

Throwback shout out to Oprah.

Hmmm....ok, I'm done.

Just so we're clear, Oprah has nothing to do with this pasta dish that I made for you.  I'm just really getting into the swing of fall.  The Starbucks and Dunkin Donuts staff know me on sight as I stroll up to the counter to order some variation of a pumpkin-flavored drink.  So it's time to bring Fall into my apartment and onto my plate.  Let's get down with this pumpkin sauce today.

I bought this prepared crab ravioli a while ago, but it's been hanging out in my freezer for a few weeks.  I'm currently in a "clean all the things out of my freezer" mode, so obviously, this needs to be made.  Since I'm also in an "add pumpkin to all the things" mode, my two worlds collided in the form of this cheesy, savory dish.


Crab Ravioli with Pumpkin Alfredo Sauce
slightly adapted from Food Network Magazine
makes 2-3 servings

Print Recipe

• 1 9-ounce package crab ravioli
• 1 tablespoon unsalted butter
• 1/4 finely chopped onion, finely chopped
• 1/2 cup canned pure pumpkin 
• pinch of freshly grated nutmeg
• 1 1/4 cups heavy cream
• 3/4 - 1 cup grated parmesan cheese, plus more for topping 
• salt
• freshly ground pepper
• red pepper flakes

1) Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

2) Meanwhile, melt the butter in a skillet over medium-high heat. Add the onion and cook, stirring, until slightly soft, about 2 minutes.

3) Add the pumpkin and nutmeg and cook, stirring, 1 minute.
 

4) Stir in the cream and bring to a low boil. Reduce the heat to medium low.  Simmer, stirring, until slightly thickened, about 5 minutes.

5) Stir in the cheese and cook until thick, about 1 more minute. Season with salt, pepper, and red pepper flakes, if using.


6) Add the ravioli to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese before serving.