Take-out Tuesday, Pumpkin Alfredo Ravioli Bake
Weeknight dinners at my house have to be kid friendly,
but I want to make them appealing to adults too
I also want them to be as effortless as possible!
This baked Sausage Ravioli with Pumpkin Alfredo checks all those boxes
I discovered a total game changer with this recipe…
You don’t have to boil the ravioli before putting it in this casserole!
All you need is 1 can of pumpkin,
2 jars of Alfredo sauce, refrigerated ravioli, and cheese
Whisk the pumpkin into the Alfredo sauce in a sauce pan
over medium low heat until it is smooth and combined
Put a thin layer in the bottom of your baking dish
Place an even layer of ravioli on top
Sprinkle with cheese
Repeat layers by adding another layer of sauce
The rest of the ravioil
Then instead of cheese for this final layer,
cover the whole dish with remaining sauce
Then sprinkle with cheese
Cover and refrigerate for 4 hours or up to 24 hours
Before baking,
let the casserole sit a room temperature for 30-60 minutes
Then bake at 350 degrees for 35-45 minutes until hot and bubbling
Sprinkle with Parmesan when serving
Pair the ravioli with a green salad and a piece of garlic bread
Dinner is ready!
I got 3 thank yous and “I got seconds!” from Super Boy, my pickiest eater!
Pumpkin Alfredo Ravioli Bake
Equipment
- 8" x 8" casserole dish
Ingredients
- 1 can 15 oz. Pumpkin
- 2 jars 15 oz. Alfredo Sauce
- 20 oz. Refrigerated Sausage Ravioli* I used 2 10oz. pkgs of Rana Italian sausage ravioli
- 1 cup grated Mozzarella cheese
- 1//2 cup grated Parmesan cheese
- Sage leaves** for garnish optional
Instructions
- Put Alfredo sauce and pumpkin in a sauce pan over medium low heat and whisk together until it is smooth
- Place a thin layer of sauce in the bottom of your baking dish. Top with 1/2 of the ravioli and sprinkle with half of Mozzarella
- Repeat layers of sauce, ravioli and then add remaining sauce over all and top with remaining Mozzarella
- Cover and refrigerate before baking for 4-24 hours
- Remove casserole from refrigerator 30-60 minutes before baking
- Bake at 350 for 35-45 minutes or until hot and bubbling
- Garnish with Parmesan and fried sage leaves if desired
Notes
Do not use dry ravioli, it must be the soft refrigerated ravioli **flash fry sage leaves in a little butter and drain on paper towels
Tip: Try Ina Garten’s Noodle shortcut for Lasagna~ she puts her lasagna noodles into a baking dish and pours hot water over them, and lets them soak for a few minutes to soften. Then she drains them and starts building her lasagna, no boiling necessary!
Enjoy!
I will be joining these fabulous parties and blogs
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch /Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
Crafty Creators / Full Plate Thursday /Thursday Favorite Things
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What a mouthwatering meal! So good with some garlic bread to soak up the sauce :-))
angiesrecipes
http://angiesrecipes.blogspot.com
Thank you Angie, so easy!
How come I am now anonymous…
is this a new WordPress comment widget? angiesrecipes
http://angiesrecipes.blogspot.com
I don’t know what is going on Angie, I’m going to contact WordPress today, sorry!
Good morning, Jenna. This is a must try recipe for my family. We love all pasta dishes and this looks so good and quick and easy. I have the same anonymous issue that cropped up yesterday 🤷🏼♀️ Another issue to figure out. Happy Tuesday 🧡
Boy does this look delicious!
What a delicious looking dish. I don’t have access to that kind of ravioli out in the country, but am looking forward to it when I winter in Oklahoma. The pumpkin flavor should be seasonally perfect!
You can make it with any kind of ravioli, you just have to boil it first. The pumpkin alfredo is very good and so easy to just stir together 🙂
Super boy’s stamp of approval is the highest compliment anyone can receive.
Yes, I was really delighted!!
Pumpkin and sausage, that is a winning combination as far as I’m concerned.
Thank you Karen, a very enjoyable meal!
A yummy combo of flavors Jenna! I know you were happy to get thank yous and seconds from the boys. A caterer friend introduced me to the hot water-lasagna noodle tip years ago, it’s such a time saver. Happy Wednesday ♥
Thank you Mary, not having to boil pasta is a game changer!
What a plus not to have to boil the ravioli. The dish looks delicious and we are always up for pasta.
Yes, it is so easy and so good!
This would be a meal I would enjoy, and it’s nice to hear that your pickiest eater ate it!
Jenna, my comment came through as anonymous. It’s me, Deb Cantales 🙂
It is so good and so easy Deb, I hope you try it!!
Wow, three thank you’s and seconds, that is great testimony, Jenna! I’ll have to try this Fall recipe. I love those no boil type recipes!
Thanks Kitty, unbelievably easy!
Wow!! This looks amazing! I love the Rana pastas and your sauce is perfect! Thanks for sharing at the What’s for DInner party – hope your week has started off great!
I couldn’t believe how good the pumpkin alfredo was and so easy to make!
Thanks so much for sharing your awesome post with us at Full Plate Thursday, 661. Hope you are having a great week and we hope to see you again soon!
Miz Helen