Cheese Ravioli with Pumpkin Sauce

3.7
(3)

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.

2
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups chicken broth

  • 1 (15 ounce) can pumpkin puree

  • ¼ cup milk

  • 2 tablespoons brown sugar

  • 2 tablespoons white sugar

  • 2 tablespoons butter

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • teaspoon ground cloves

  • teaspoon nutmeg

  • 1 (30 ounce) package cheese ravioli

  • cup grated Parmesan cheese

Directions

  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
16g Fat
61g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 454
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 43%
Cholesterol 71mg 24%
Sodium 509mg 22%
Total Carbohydrate 61g 22%
Dietary Fiber 6g 23%
Total Sugars 15g
Protein 19g
Vitamin C 3mg 16%
Calcium 284mg 22%
Iron 4mg 21%
Potassium 291mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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