Take-out Tuesday, Pumpkin Alfredo Ravioli Bake

the Painted Apron

3 years ago

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

This do ahead casserole goes together in minutes and will be a big hit with all ages

Course Main Course

Cuisine American

Keyword Baked Ravioli, do ahead casserole, Pasta with Pumpkin Alfredo, Ravioli with Pumpkin Alfredo, sausage ravioli bake

Prep Time 15

Cook Time 45

Refrigation Time 4

Servings 6

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

*I used sausage but you can use any refrigerated ravioli you like
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!