Capri’s Award-Winning Pumpkin Alfredo Ravioli


1 pack of refrigerated ravioli
1 1/2 cups added sauce
1 1/2 cups canned pumpkin (plain not pie mix)
1 tbsp olive oil
1 tsp shallot, finely chopped
1 tsp minced garlic
1 small bundle of fresh sage (roughly 6 leaves) pepper and nutmeg to taste


Prepare ravioli per package directions and drain.

Coat the sauce pot with olive oil.

Using medium heat, warm olive oil and add shallots and garlic, gently sautéing.

On low heat, add alfredo sauce to the pot with the shallots and garlic.

Add pumpkin to alfredo and combine until no alfredo is visible.

Add pepper and nutmeg to taste. Tear the sage leaves and add to the sauce. Leave on low heat for 5 minutes. Cover prepared ravioli and serve.