Cheese Ravioli with Pumpkin Sage Sauce

Cheese Ravioli with Pumpkin Sage Sauce

Buitoni, courtesy of 0

"Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Nectar, soft bread sticks and a crisp green salad add contrast and flavor."

Ingredients 25 m {{adjustedServings}} servings 681 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
  2. Prepare pasta according to package directions; drain, reserving cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.
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Reviews 38

  1. 50 Ratings


I usually do not like recipes that begin with "already prepared" ingredients, but was in a hurry last night with soccer practice, etc. THIS WAS FABULOUS! I didn't have fresh sage, so I used the dried, and used a generous amount of it. The green onions on top add just the right fresh taste and crunch! There was not a speck leftover, kids and adults alike ate it all gone! Will definitely make again!


This was good.. The pumpkin was a little strong, not as smooth as I thought. Could not taste the sage, and it seems like the proportions are off. Use your gut and adjust as needed with this one. I sauteed some scallops in olive oil and white wine to go with this.


I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the white wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Sam's Club Chicken and Four Cheese ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with cooking liquid. I forgot this step and wondered why it was so gloppy! Oops! So, as written, I have to give this recipe 3 stars, but I am so glad I stumbled across it and I can't wait to try it again with these changes. Thanks Buitoni. (I love their filled pastas, too.)