Cheesy Pumpkin Ravioli
The ideal comfort food for fall is cheese-filled ravioli topped with a sweet and savoury pumpkin sauce.
Fill a large pot with lightly salted water and bring to a rolling boil.
Stir in ravioli and return to a boil.
Cook uncovered stirring occasionally until ravioli float to the top and filling is hot 6 to 8 minutes.
Drain.
Melt mascarpone cheese butter and a pinch black pepper in a saucepan over medium heat.
Stir milk pumpkin Pecorino Romano cheese brown sugar cinnamon 2 teaspoons salt and nutmeg into mascarpone cheese mixture.
Bring to a boil reduce heat to low and simmer until sauce thickens 5 to 10 minutes.
Add cooked ravioli into sauce and toss to coat.
Season with salt and pepper to taste.
Top each serving with pine nuts.
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