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Cheese Ravioli with Pumpkin Sauce

Maria

"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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Ingredients

30 m servings 454 cals
Original recipe yields 6 servings

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Directions

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  1. Bring a pot of water to a boil.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 454 calories; 16 g fat; 60.6 g carbohydrates; 19 g protein; 71 mg cholesterol; 509 mg sodium. Full nutrition

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Reviews

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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.

I made this last night. Everybody loved it. I loved it because it was quick, tasted like fall and it was elegant. No big changes: I cut the white sugar but kept the brown. I added garlic po...