Cheesy Pumpkin Ravioli Recipe

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.