I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad.
Ingredients
- chicken broth: 2 cups
- pumpkin puree: 1 can (15 ounce can)
- milk: 0.25 cup
- brown sugar: 2 Tbsp
- white sugar: 2 Tbsp
- butter: 2 Tbsp
- ground ginger: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground cloves: 0.125 tsp
- nutmeg: 0.125 tsp
- cheese ravioli: 1 pack (30 ounce pack)
- Parmesan cheese: 0.33333 cup (grated)
Metric Conversion
Stages of cooking
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Bring a pot of water to a boil.
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Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
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Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
