Cheesy Pumpkin Ravioli

• 1 (30 ounce) package cheese ravioli
• 1/2 cup mascarpone cheese
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 1/2 cups skim milk
• 1 cup pumpkin puree
• 1/2 cup grated Pecorino Romano cheese
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon nutmeg
• salt and ground black pepper to taste
• 1/3 cup pine nuts

1. 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.
2. 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.

mascarpone cheese, butter, ground black pepper, milk, pumpkin puree, romano cheese, brown sugar, ground cinnamon, salt, nutmeg, salt, pine nuts

Taken from www.allrecipes.com/recipe/234634/cheesy-pumpkin-ravioli/ (may not work)