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Cheese Ravioli with Pumpkin Sauce Recipe

Recipe by: ellasequema

"I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook20 m
  • Ready In30 m
  • 1Bring a pot of water to a boil.
  • 2Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
  • 3Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Ingredients
  • 6 servings
  • 459 cals
  • 2 cups chicken broth
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup milk
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 2 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1 (30 ounce) package cheese ravioli
  • 1/3 cup grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    459
    23%
  • Fat:
    16.1
    25%
  • Carbs:
    60.9
    20%
  • Protein:
    19.3
    39%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

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