Cheese Ravioli with Pumpkin Sage Sauce

One of the things that I like the most about food blogging is the products that companies send me to review. Until now I haven’t been disappointed by any of them and Buitoni pasta hasn’t been the exception. A couple of weeks ago I gave some feedback about their Buitoni Go Italian Event (if you are in or around NYC you need to check it out) and in return I received the necessary ingredients to prepare their Cheese Ravioli with Pumpkin Sage Sauce recipe. I love pumpkin, as you might have already noticed, so I had to make this recipe:

Pumpkin Ravioli

Cheese Ravioli with Pumpkin Sage Sauce
Recipe type: Lunch
Cuisine: Italian
  • •1/2 cup dry white wine
  • •1/4 cup chopped shallots
  • •1 container (10 ounces) Buitoni refrigerated Alfredo sauce
  • •1/2 cup pumpkin puree
  • •1 TBSP chopped freshed sage or 1 tsp ground sage
  • •2 packages (9 ounces each) Buitoni refrigerated four cheese ravioli
  • •2 TBSP chopped green onion
  1. Prepare pasta according to package directions. Drain, reserving ¼ cup cooking water.
  2. Cook wine and shallots in medium sauce pan over medium heat, stirring occasionally, until reduced to about 1 TBSP.
  3. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
  4. Stir reserved pasta water into sauce. Toss with pasta.
  5. Sprinkle with green onion. Season with ground black pepper.

Verdict: I had never had Buitoni products before and I am alredy a convert. I love pasta, ravioli and pumpkin, so this combination was perfect for me. For more recipes and tips, visit their website and be ready to enjoy a delicious dinner (or lunch).

¡Buen provecho!

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  • Ben, this looks wonderful and is certainly easy to do.

  • looks yummy !! love the combination of pumpkin and sage. Pity i can’t get pumpkin puree in melbourne, or else i will definately give this recipe a try 😉

  • I still have some leftover sage.. Looks like I know what I’m having for dinner tonight!

  • Hmmm heavenly just love this alternative thanks for the great recipe

  • This looks fantastic — I’m a sucker for anything pumpkin! Love Buitoni, too. Such a time saver. I used their fettuccine in my chicken piccata with capers recipe:

  • Hey Ben,

    Happy new year… I know I’m late.

    I made pumpkin cake from your blog last year… and looks like it is pumpkin again for me. I’m going to try this dish very soon. As soon as I get my hands on cheese ravioli… the one I bought happens to have pork in it, and we’re vegetarians. So, I’ll keep that for when we have a party or something 🙂

    Or I can make my own ravioli perhaps 🙂 This is yummy already 🙂

  • Believe me, I just had it 2 days ago, Yummy! Yours look delish!

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