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Cheese Ravioli with Pumpkin Sauce

One 15 ounce can 100% pure pumpkin
2 cups all-natural chicken broth or vegetable broth
3 tablespoons brown sugar
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon ground ginger or 1 teaspoon bottled minced ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
One 30-ounce bag frozen cheese ravioli
¼ cup reduced-fat sour cream, optional
¼ cup grated Parmesan cheese

1. 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 minutes
Cooking 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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Last Updated: 9/23/2015 8:02:45 AM

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