Pumpkin Ravioli with Creamy Crab Sauce

In grocery stores across the country, frozen and fresh pumpkin raviolis are popping up and selling like hot cakes. The only question is: What kind of sauce do you put on them? I've got a creamy and light crab sauce with a touch of Parmesan and thyme that will blow your mind! Sprinkle with extra cheese, garnish with a sprig of fresh thyme, and enjoy!

• Preparation Time: 5 mins
• Cooking Time: 19 mins
• Total Time: 24 mins
• Calories: 3566 Calories

Ingredients

• 2 tablespoons butter
• 1 (6 ounce) can crabmeat
• ¼ cup shredded Parmesan cheese
• salt and ground white pepper to taste
• 1 pint light cream
• 1 pound frozen pumpkin-filled ravioli
• 2 teaspoons crushed dried thyme

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.

Step 2

Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes.

Step 3

Ladle cream sauce into the bottom of a serving dish; top with ravioli.