Pumpkin Alfredo with Butternut Squash Ravioli

Pumpkin Alfredo with Butternut Squash Ravioli is the epitome of fall flavors in one dish! Topped with goat cheese, dried cranberries, and toasted nuts for a simple dish that tastes just like a gourmet meal. Have it on the table in less than 30 minutes an easy weeknight dinner everyone will enjoy!

Serve with our favorite fall Spinach Salad + Dressing with cranberries, pumpkin seeds, and a zesty rosé vinaigrette.

Pumpkin Alfredo With Butternut Squash Ravioli

My obsession with this pumpkin alfredo recipe all started when I  was having dinner at this little tucked-away restaurant outside of Columbia, MO in Rocheport.

This place is one of the most quaint restaurants I’ve ever been to and is full of charm. If you’re ever in the area I highly suggest checking it out, because you’ll never experience anything like it anywhere else. Their menu changes all the time and is only written on a big dry erase board.

While browsing the options I noticed they had a featured pumpkin alfredo pasta that sounded amazing and I just went for it. Well, let me tell you, as soon as the first bite hit my mouth I was in heaven and I knew I needed to recreate this recipe. It was the perfect mix of savory and slightly sweet, with just enough cinnamon to get you into the feelings of fall. 

A Savory Pumpkin Dish, Why??

I was once a firm believer that pumpkin was meant for sweet recipes and sweet recipes only. The idea of savory pumpkin made me cringe just a little. Let me tell you now though, as someone who has moved to the other side. I never knew what I was missing with savory pumpkin dishes, and there is no going back now.

The pumpkin flavor brings all of my favorite cozy fall flavors into a delectable pasta dish, that’s to die for! I knew with recreating a recipe like this, it needed to be perfect, creating a finished dish everyone will crave.

We made about 4 different versions of this sauce, with a lot of trial and error before coming up with the final result, and it’s almost identical to what I had at that restaurant, so if you can’t make it to the middle of Missouri anytime soon, no need to fret, I have the recipe for a little taste of Abigail’s right here!

Tips For A Restaurant Quality Pasta Sauce

Choose the Right Oil: I love cooking with extra virgin Mediterranean olive oil because not only is it a better for you oil option, but it’s also sourced from hand-selected olives grown along the southern shore of the Mediterranean. The infusion lends a delicate flavor and peppery finish which pairs perfectly with the sage in this dish.

Infuse Sauce with Fresh Sage: Heat the olive oil in a large pan over medium-high heat.  When the oil is hot, reduce to medium heat and add fresh sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.

Add Your Remaining Ingredients: After infusing the sage you can start adding your other ingredients. Place the butter in the pan and melt over medium heat. Then add minced garlic and saute it start to turn yellowish.

Techniques To Avoid an Alfredo Disaster

Once you’ve got things all finished up with the sage, butter, and garlic it’s time to really get into the thick of things. When making a homemade pasta sauce it can be easy to come out with a finished product that’s either way too runny or way too thick. Just follow these few steps to a T and you’ll be smooth sailing all the way to a perfect pumpkin alfredo.

Add a little flour and whisk until smooth.  Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.

Next, add some half and half and 1 cup of chicken broth.  Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally.

Thin sauce with more chicken broth as needed.

You now have the most delicious pumpkin alfredo sauce!!

How To Serve Pumpkin Alfredo

Boil some refrigerated butternut squash ravioli (from Trader Joe’s) and gently fold into the sauce. If you can’t find butternut squash ravioli, cheese ravioli would be delicious with pumpkin alfredo sauce.

When serving, add toppings and a drizzle of olive oil. This is arguably the most important part of the recipe, for me. You wouldn’t think a few extra topping sprinkles would have that much effect, but they do!

The tanginess of the cheese, paired with the tart cranberries, and toasty nuts make the perfect combination to really take this recipe to the next level. If you’re thinking about leaving some of these off to save time or think they just sound weird, just give it one try! Worst case scenario you don’t like them and just scrape it off, but I have a feeling you’re going to love the flavors as much as I do!

More Fall Dinner Recipes To Get You Through the Season

Pumpkin Chili is extra hearty with a delicious sweetness and earthy undertone that takes chili to a whole new level of good.  The perfect way to knock off the chill and satisfy hungry bellies.

Slow Cooker Beef Dip Sandwiches your perfect weekend or dinner crockpot recipe. I’m confident you’re going to love these sandwiches! Serve with a spinach salad and you’re done!

Creamy Chicken Pot Pie is always a winner at our house. Dinner doesn’t get any easier than this, with ready-made pie crust and rotisserie chicken. This homestyle chicken pot pie recipe is super simple and perfect for a weeknight meal.

Hearty Chicken Pumpkin Soup This easy pumpkin soup is made with chicken, pumpkin puree, chicken stock, and fresh vegetables  Cream and cheese are stirred in at the end for added richness.  The perfect fall soup!

Southwest Black Bean Stuffed Butternut Squash is a meatless dinner idea that doesn’t leave you hungry. Not only is this meal colorful and delicious, but also full of beans to add protein so even the biggest carnivores won’t miss the meat.

Pumpkin Macaroni and Cheese My favorite way to enjoy pumpkin is in a savory version, like this Pumpkin Macaroni and Cheese.  And boy did I enjoy this one. Could not stop eating it!!!