This easy baked Thanksgiving-style dessert is a playful, budget-friendly way to turn a bag of frozen cheese ravioli into something warm, sweet, and comforting with almost no prep. The tender pasta bakes up like little filled dumplings, and when layered with classic pantry staples like pumpkin puree, brown sugar, cinnamon, and a little butter, it becomes a cozy casserole that feels right at home on a holiday table or as a weeknight treat when you want something different.
Serve this sweet baked ravioli warm with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of maple syrup. For a Thanksgiving spread, it pairs nicely with coffee after dinner or alongside other simple desserts like apple crisp or spice cake, and if you want to make it feel extra special for family, a sprinkle of chopped pecans on top adds a lovely little crunch.
5-Ingredient Oven Baked Thanksgiving Dessert
Servings: 6
Ingredients
1 package (25 ounces) solid frozen unthawed cheese ravioli
1 can (15 ounces) pumpkin puree
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 tablespoons butter, melted
Directions
1. Preheat the oven to 375°F and lightly grease an oven-safe ceramic casserole dish.
2. In a medium bowl, stir together the pumpkin puree, brown sugar, cinnamon, and melted butter until smooth.
3. Spread a thin layer of the pumpkin mixture in the bottom of the casserole dish, then add half of the frozen ravioli in an even layer.
4. Spoon over half of the remaining pumpkin mixture, then repeat with the rest of the ravioli and finish with the last of the pumpkin mixture spread over the top.
5. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake 10 to 15 minutes more, until the ravioli are tender and the top is lightly set.
6. Let the casserole rest for 10 minutes before serving so the layers can settle and the sauce can thicken slightly. Spoon onto plates and serve warm.
Variations & Tips
For extra sweetness: If your family likes dessert on the sweeter side, add a little maple syrup or a dusting of powdered sugar right before serving. It gives this casserole more of a holiday dessert feel without adding much work.
For picky eaters: A light sprinkle of mini chocolate chips over each serving can make this more fun for kids and helps the familiar cheese ravioli taste more like a dessert treat.
For texture: Chopped pecans or walnuts make a lovely topping if you want a little crunch. Add them during the last 10 minutes of baking so they toast gently without burning.
Make-ahead tip: You can mix the pumpkin filling ahead of time and keep it in the refrigerator for a day. When you're ready to bake, just layer it with the frozen ravioli and pop it into the oven.
Serving tip: This dish is best served warm, since the ravioli stay tender and the pumpkin mixture is soft and cozy. Leftovers can be reheated gently in the microwave in short bursts.