One 15 ounce can 100% pure pumpkin2 cups all-natural chicken broth or vegetable broth3 tablespoons brown sugar1 tablespoon butter½ teaspoon garlic powder½ teaspoon ground ginger or 1 teaspoon bottled minced ginger½ teaspoon ground cinnamon1/8 teaspoon ground nutmegOne 30-ounce bag frozen cheese ravioli¼ cup reduced-fat sour cream, optional¼ cup grated Parmesan cheese1. Place a large saucepan of water over high heat. Cover and bring to a boil.
2. While the water is coming to a boil, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan and stir to combine. Place over medium heat and bring to a simmer, stirring occasionally, until the butter melts and the mixture is heated through, about ten minutes.
3. When the water comes to a boil, add the ravioli and cook according to package directions. Drain and set aside.
4. Just before serving, stir in the sour cream as desired. Serve the ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.
Preparation time: 10 minutesCooking Time: 10 minutes
Calories-370, Fat (g) – 9, Saturated fat (g)-5, Sodium (mg) – 620, Carbohydrate (g)-49, Fiber (g) 4, Protein (g)-12
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