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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.
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
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1 (30 ounce) package cheese ravioli
- 1/3 cup grated Parmesan cheese
Directions
Step 1
Bring a pot of water to a boil.
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 454 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat9g | 43% |
| Cholesterol71mg | 24% |
| Sodium509mg | 22% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber6g | 23% |
| Total Sugars15g | |
| Protein19g | |
| Vitamin C3mg | 16% |
| Calcium284mg | 22% |
| Iron4mg | 21% |
| Potassium291mg | 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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