Cheese Ravioli with Pumpkin Sauce

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 454 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons white sugar
• ½ teaspoon ground cinnamon
• ¼ cup milk
• 2 tablespoons brown sugar
• 2 tablespoons butter
• ⅛ teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• ⅓ cup grated Parmesan cheese
• 2 cups chicken broth
• ⅛ teaspoon nutmeg
• 1 (30 ounce) package cheese ravioli

Recipe Instructions

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.