Cheese Ravioli with Pumpkin Sauce
Ingredients30 m servings 454 cals
- Bring a pot of water to a boil.
- Combine 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.
- Cook 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.
Per Serving: 454 calories; 16 g fat; 60.6 g carbohydrates; 19 g protein; 71 mg cholesterol; 509 mg sodium. Full nutrition
ReviewsRead all reviews 3
The pumpkin sauce tastes exactly like pumpkin pie. It doesnt taste bad, just strange for a sauce. No one in my family liked this except for my picky kid who hates everything (go figure)!
I followed the recipe exactly and it does have a good taste but I found the sauce a little bit too watery. Let time I'll reduce the chicken broth.