Pumpkin, Sausage, and Kale Ravioli
This one-pot Ravioli in a Pumpkin, Sausage, and Kale sauce is the kind of one-pan dinner that feels special enough for a dinner party but comes together in 20 minutes and requires no chopping. There's a reason I've made this four times this month!
Ingredients
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage casings removed (I use chicken)
- 1 bunch lacinato/Tuscan kale stems removed and leaves chopped (see notes)
- 1 can white beans drained and rinsed (optional)
- 1½ cups broth plus ½–1 cup extra for a more soupy result
- 1 cup milk
- ½ cup pumpkin puree
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon pumpkin pie spice
- ¾ cup grated parmesan plus more for serving
- 1 9oz package ravioli (the refrigerated kind, I use cheese)
Instructions
- Brown the sausage. Heat olive oil in a large, deep skillet or medium pot over medium heat. Add the sausage, breaking it apart with a spatula, and cook until browned on all sides, about 5–7 minutes.
- Wilt the kale. Add the chopped kale to the pan and toss to combine. Cook until wilted and reduced in size, about 2–3 minutes. Stir in the white beans if using.
- Build the sauce. Pour in the broth, milk, salt, garlic powder, and pumpkin pie spice. Create a small well in the center and add the pumpkin puree. Using a whisk or spatula, gently incorporate the pumpkin into the liquid, then stir everything together. Give the sauce a taste and adjust seasonings to your liking. Bring the mixture to a gentle boil.
- Cook the ravioli. Add the ravioli directly to the pan, stirring gently so the pasta is mostly submerged. Cook according to package instructions (usually 4–5 minutes), stirring occasionally to prevent sticking.
- Finish with parmesan. Turn off the heat and stir in most of the parmesan until melted and the sauce thickens slightly. Taste and adjust seasoning. Plate and top with extra parmesan before serving.
Tried this recipe?Let us know how it was!