Cheese Ravioli with Pumpkin-Sage Sauce
Serves: 5
  • 1 container (20 ounces) cheese ravioli
  • 1 tablespoon butter
  • 3 large garlic cloves
  • 1 teaspoon dried sage
  • 1 cup pumpkin puree
  • 1 cup evaporated milk
  • ½ cup chicken or vegetable broth
  • 1 tablespoon maple syrup
  • Salt and ground black pepper
  • Grated Parmesan cheese
  1. Bring a large pot of salted water to boil . Add ravioli and, using back-of-box times as a guide, cook, stirring frequently at first to prevent sticking, until ravioli are just tender. Drain and keep warm.
  2. Meanwhile, heat butter, garlic, and sage in a large saucepan until fragrant and garlic starts to turn golden. Add pumpkin, milk, broth, and syrup; bring to a simmer. Continue to simmer until Alfredo sauce consistency, just a couple of minutes. Adjust seasonings including salt and pepper to taste. Divide ravioli among 5 plates, spoon generously with sauce, sprinkle with Parmesan cheese and serve immediately.
Recipe by Three Many Cooks at