Easiest Way to Make Italian Pumpkin Ravioli Recipe

Pumpkin Ravioli With Creamy Crab Sauce

Preheat the oven to 400°f.

Recipe Summary Pumpkin Ravioli With Creamy Crab Sauce

In grocery stores across the country, frozen and fresh pumpkin raviolis are popping up and selling like hot cakes. The only question is: What kind of sauce do you put on them? I've got a creamy and light crab sauce with a touch of Parmesan and thyme that will blow your mind! Sprinkle with extra cheese, garnish with a sprig of fresh thyme, and enjoy!

Ingredients | Italian Pumpkin Ravioli Recipe

1 pound frozen pumpkin-filled ravioli

2 tablespoons butter

1 (6 ounce) can crabmeat

2 teaspoons crushed dried thyme

1 pint light cream

¼ cup shredded Parmesan cheese

salt and ground white pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.

Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes.

Ladle cream sauce into the bottom of a serving dish; top with ravioli.

If using fresh ravioli, cook according to package instructions.

Depending on your taste, you may want to double the amount of crab or cheese for a thicker sauce.

Info | Italian Pumpkin Ravioli Recipe

prep: 5 mins cook: 19 mins total: 24 mins Servings: 4 Yield: 4 servings

TAG : Pumpkin Ravioli With Creamy Crab Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy,