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Pumpkin-Sage Ravioli Bake

Rated as 4 out of 5 Stars

"Cheese ravioli studded with spicy sausage and bathed in an earthy-sweet cream sauce – this bake is easy enough for a weeknight but special enough for company."
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50 m servings
Original recipe yields 6 servings (1 11x7-inch dish)


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  1. Preheat oven to 400 degrees F.
  2. In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.
  3. Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt, and pepper.
  4. Cook ravioli in boiling water according to package directions to just al dente, 4 to 6 minutes. Drain and return to pot. Add reserved sausage and pumpkin sauce; fold gently to combine.
  5. Transfer mixture to an 11x7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.
  6. Bake, uncovered, in the preheated oven for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.


  • Cook's Notes:
  • Feel free to use either Almond Breeze Original almondmilk or Almond Breeze Unsweetened Original almondmilk.
  • Both regular size or mini ravioli work in this recipe.
  • Nutritional Analysis per serving: Calories 460, Calories from Fat 210, Total Fat 24g (37% DV), Saturated Fat 10g (50% DV), Trans Fat 0g, Cholesterol 90mg (30% DV), Sodium 900mg (38% DV), Carbohydrates 41g (14% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 21g, Vitamin A 60%, Vitamin C 2%, Calcium 40%, Iron 15%.

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I liked this recipe made according to the directions. I think it might of been better without the sausage. I thought the best part was the cheese ravioli and the pumpkin sauce. I could of don...