Pumpkin Ravioli with Curry Sauce

Pumpkin Ravioli with Curry Sauce is a feast for the eyes and the taste buds. Better yet, this delicious Fall dish is ready in 30 minutes!

You start with pumpkin ravioli from the refrigerated section of your grocery store. That means all you need to tackle is the sauce, and what a yummy sauce it is! Preparing it is a sensory experience all on its own. After sauteing the onions and cherry tomatoes you add the curry powder and ground tumeric. Toasting these spices smells wonderful and imparts a beautiful golden color to the cream-thickened broth.

Final flourishes include grated Parmesan cheese and fresh snipped dill. I was a little skeptical, even though I like both curry and dill. Who knew they paired up so deliciously? Loved it! The sauce just begs to be licked from the plate!

Pumpkin Ravioli with Curry Sauce

A Few Tweaks & Tips

• A small tweak I made was to chop vs slice the onions. I prefer onions to have more of a supporting role vs staring role in most dishes.
• This recipe serves 2 main course or 4 side dish servings. I recommend adding protein on the side or to the pasta dish if you serve this as a main course. Chicken, shrimp or sliced andouille sausage would all be great options.
• Vegetarian Option – all you need to do is swap the chicken broth for some vegetable broth to make this a delicious vegetarian meal.

Nuovo Pasta was the brand of Pumpkin & Sage Ravioli I found at Cub Foods. These raviolis had beautiful orange streaks of pumpkin which added to the visual appeal of the dish. You could use pumpkin, squash or a variety of other ravioli flavors for this recipe. Mushroom, cheese, seafood etc… would all work well with the curry sauce. Interested in making your own ravioli? Here’s a recipe for homemade pumpkin ravioli.

Note – Be sure to use a slotted spoon to transfer the ravioli to the sauce vs dumping them into a strainer first.

More Pumpkin Recipes to Love

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Pumpkin Black Bean Soup is a hearty and delicious combination of pumpkin, black beans, tomatoes, sweet onion and pie spices.

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Traditional Pumpkin Scones & Cinnamon Honey Butter

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Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse has rich pumpkin mousse with graham cracker crust and a dollop of whipped cream.

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Pumpkin Ravioli with Curry Sauce

Pumpkin Ravioli with Curry Sauce features purchased ravioli with a delicious cream-infused curry dill sauce.

4.75 from 8 votes

Print Pin Rate

Servings: 0

Author: From Food You Love But Different by Danielle Oron, published in StarTribune

Ingredients

• 1 8-oz. pkg. pumpkin or butternut squash ravioli
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 1/2 yellow onion chopped or thinly sliced
• 1/2 c. cherry tomatoes halved
• Kosher salt
• 1/2 tsp. ground turmeric
• 1/2 tsp. curry powder
• 1/2 c. dry white wine
• 1/4 c. chicken stock
• 1/4 c. heavy cream
• 1/4 c. grated Parmesan cheese
• 1 tbsp. chopped fresh dill
• Freshly ground black pepper

Instructions

• Bring a large pot of heavily salted water to a boil. Cook the ravioli according to the package directions for al dente.
• Meanwhile, prepare the curry sauce. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Add the cherry tomatoes, and season with salt and cook for another minute. Add the turmeric and curry powder and cook until fragrant, about 30 seconds.
• Increase the heat to medium-high and deglaze the pan with the white wine. Reduce by half, 2 to 4 minutes. Add the chicken stock and cream, and cook until bubbly and thickening, about 2 minutes.
• Using a slotted spoon, transfer the ravioli to the sauce. Cook, swirling the pan, until the sauce has thickened nicely and coats the ravioli, 1 to 2 minutes. Turn off the heat and add the Parmesan, dill, more salt to taste and pepper.