Easy to Prep + Cheesy + Creamy Ravioli in Pumpkin Alfredo Sauce

The Voice’s new cookbook: Taste: The Best of the Food World is out now. Here’s another peek at what’s inside.

We first told you about The Voice’s new cookbook: Taste back when it was available for pre-order in this post. It’s now available to purchase from Feldheim.com, on amazon and in all Judaica stores! For wholesale inquiries email tastecookbook@thevoiceoflakewood.com

We shared a sneak preview with these Nutty Biscotti and this Chicken Stir-Fry.

If you’re thinking dairy Chanukah menus, you might want to try this easy-yet-different cheese ravioli.

Ravioli in Pumpkin Alfredo Sauce

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The combination of pasta and pumpkin spice is amazing.

Author: by Shaindy Siff + Styling and photography by Chaya Berger

Serves: 6 servings. Dairy

Ingredients

26 oz frozen cheese ravioli
½ cup shredded cheese blend
1 tsp cornstarch
1 cup canned pumpkin puree
2 cups heavy cream
⅛ tsp nutmeg
Fresh cracked black pepper

Instructions

Cook ravioli according to package instructions.
In a bowl, combine shredded cheese and cornstarch.
In a pot, whisk pumpkin puree, cheese, heavy cream, and nutmeg. Bring to a boil.
Pour over ravioli. Sprinkle cracked black pepper over cheese.