Roly-Poly Ravioli

Roly-Poly Ravioli
Servings: 6 Prep 15 mins Bake 375°F 25 mins


  • 1 package (12 ounces) bulk breakfast sausage
  • 1 teaspoon pumpkin-pie spice
  • 1 cup canned pumpkin puree
  • 1 1/2 cups half-and-half
  • 2 packages (13 ounces each) frozen cheese ravioli, cooked according to package directions
  • 1 cup shredded fontina cheese

Make It

1. Heat oven to 375 degrees F. In a large nonstick skillet, cook sausage over medium-high heat, breaking up meat with a wooden spoon, until cooked through, about 5 minutes. Stir in pumpkin-pie spice; cook 1 minute more. Stir in pumpkin and half-and-half.

2. Pour 3/4 cup pumpkin sauce into the bottom of a 2-quart baking dish. Place half of the cooked ravioli on the sauce, top with 3/4 cup sauce, and sprinkle with 1/3 cup grated cheese. Place the rest of the ravioli on top, pour remaining sauce over all, and sprinkle with remaining cheese.

3. Bake 20 minutes, then broil until cheese on top is golden brown.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 636, Fat, total (g): 38, carb. (g): 50, fiber (g): 2, pro. (g): 23, Percent Daily Values are based on a 2,000 calorie diet.