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