Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce

Step away from traditional tomato-based ravioli with this fall-inspired pumpkin-stuffed ravioli recipe, served in a browned butter-pumpkin-sage sauce.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 359 Calories

Ingredients

• 2 tablespoons butter
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 2 teaspoons minced fresh sage
• 1 (9 ounce) package honey roasted pumpkin ravioli
• 1 pound chicken tenderloins, tendons removed
• 0.25 cup milk
• 0.25 cup heavy cream
• 0.125 cup fresh pumpkin puree

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.

Step 2

Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.

Step 3

Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.