KENILWORTH, NJ - Welcome to Cooking in Kenilworth. Each week TAPintoKenilworth will showcase a new recipe. This week is Jaime Smith's Pumpkin Ravioli. 

Submitted By: Jaime Smith

Ravioli with Pumpkin Alfredo Recipe

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(Taste and Tell)

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 4 servings 

Pumpkin, sage, and nutmeg add a warm richness to this Alfredo recipe that is served over ravioli for a comforting and easy fall or winter dinner.


1 package (25 oz) frozen cheese ravioli

3 tablespoons flour

2 cups chicken broth

1 cup milk

2 tablespoons butter

3 cloves garlic, minced

1/2 cup shredded Parmesan cheese

1/2 cup canned pumpkin puree

1/4 cup minced fresh parsley

1 tablespoon minced fresh sage

Dash of freshly grated nutmeg

1/4 cup toasted pine nuts

1/4 cup chopped walnuts, toasted


Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.

Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.

In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin purée, parsley, sage, and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.

Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.

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