Easy Pumpkin Ravioli Amaretto Cream Sauce
Easy Pumpkin Ravioli Amaretto Cream Sauce is a cozy, elegant dish that brings fall’s best flavors to your table. This amaretto pasta treat, with its creamy sauce and tender ravioli, is sure to impress.
Ingredients
For the Pasta:
- 1 package 20 oz/566g pumpkin ravioli (fresh or frozen)
For the Sauce:
- 2 tbsp 28g unsalted butter
- 1 tbsp olive oil
- 2 small shallots minced
- 1 apple peeled and thinly sliced
- 2 tbsp plus 1 tsp 35ml amaretto liqueur
- 1 cup 240ml heavy cream
- ¼ cup 40g golden raisins
- Salt to taste
- Black pepper to taste
For Garnish (Optional):
- ¼ cup 30g chopped walnuts, toasted
Instructions
Cook the Ravioli
- I bring a large pot of salted water to a boil and cook 1 package pumpkin ravioli per package instructions (3–4 minutes for fresh, 5–6 for frozen) until al dente. I drain carefully, drizzle with a touch of olive oil to prevent sticking, and set aside for this cozy pumpkin pasta.
Sauté Shallots and Apples
- In a large skillet over medium heat, I melt 2 tbsp butter with 1 tbsp olive oil. I sauté 2 minced shallots until translucent (2–3 minutes), then add 1 peeled, thinly sliced apple, cooking until softened and lightly browned (3–4 minutes) for a fragrant fall ravioli dish.
Deglaze with Amaretto
- I pour in 2 tbsp amaretto liqueur, stirring to deglaze the skillet, and let it reduce for 1–2 minutes to enhance the nutty flavor of this amaretto pasta treat.
Make the Cream Sauce
- I add 1 cup heavy cream and ¼ cup golden raisins, bringing the mixture to a gentle boil. I simmer on low for 3–4 minutes until the sauce thickens slightly and raisins plump for a silky cozy pumpkin pasta.
Season and Toss
- I stir in 1 tsp amaretto, season with salt and pepper to taste, and toss in the cooked ravioli, coating gently. I serve immediately, garnished with ¼ cup toasted walnuts for crunch in this fall ravioli dish.