Pumpkin-Sage Ravioli Bake

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins

Ingredients

• ½ teaspoon salt
• 3 tablespoons all-purpose flour
• ¼ teaspoon ground black pepper
• ½ teaspoon dried sage
• 1 tablespoon chopped fresh sage
• ½ cup canned pumpkin
• cooking spray
• 1 pinch coarsely ground black pepper
• 1 (25 ounce) package frozen cheese ravioli
• 8 ounces ground Italian sausage
• 2 cups Almond Breeze Original almondmilk
• 1 cup part-skim mozzarella cheese, shredded

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.

Step 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.

Step 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.

Step 5

Transfer mixture to an 11x7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.

Step 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.