A family treat that will soon become a family traditon each fall. Make a coating dry mix of panko, brown sugar, parmesan, with cinnamon/pumpkin pie spice mix. Melt butter and coat each piece of pumpkin ravioli with it then roll and coat it in the dry panko mix. Place each piece on a baking tray with parchment paper. Bake at 350 degrees until lightly toasted and slightly crispy. Delicious!!!

These ravioli are light and delicious. The flavor of pumpkin is light and delightful. I am always a little dismayed that anything pumpkin is only abundant in the fall so I bought a few packs of these and am keeping them in the freezer to enjoy longer.

Soooo good. After draining, I added a couple of tablespoons of butter and parmesan cheese. It was great. Not only will I be buying this every time I see it, I will be buying extra to freeze to eat after they stop selling. I don't care if I have to toss perfectly good food to make room for more. The pumpkin is easily tasted and blends well with the ricotta. If Sam's made it permanent instead of seasonal, I would not be unhappy.

absolutely delicious!!!! I loved them so much I went back and bought several more packs to freeze

Love the taste look forward to getting them every season!

Fantastic! Wish they were available all year!

Super tasty and easy to make. I use Alfredo with mine.

These are very good. If you eat too many, may then become too flavorful, as they taste a lot like pumpkin pie and sweet potatoes.

different needs a little more flavor

Too sweet. They tasted like pumpkin pie filled ravioli. Maybe if you could batter and fry for a dessert they would be better.