This creamy pumpkin sauce with notes of sage, thyme & nutmeg is the perfect way to eat Ravioli.
INGREDIENTS
2 pkgs. Spinach & Cheese Ravioli
Sauce
2 tbsp Butter
3 cloves Garlic, pressed
3 tbsp Flour
1 tsp Thyme
1/2 tsp Nutmeg
1/2 tsp Salt & Pepper
3 tbsp Flour
2 cups Chicken Broth
1/2 cup Pumpkin Puree
1/2 - 3/4 cup 10% Cream
1/2 cup Parmesan, shredded
5-6 Sage leaves fresh, diced
INSTRUCTIONS
Bring a large pot of water boil & cook ravioli according to directions on package. Drain and set aside.
Meanwhile in a large high sided sauce pan melt butter and cook garlic until fragrant. Add spices, then add flour, whisk together until chunks form.
Next add in chicken stock and whisk until sauce begins to thicken. Add in pumpkin puree and cream, continue to whisk every so often. Until sauce reaches perfect thickness, about 10-15 minutes. (it should nicely coat a spoon. If your sauce it to thick you can add more chicken stock or water.)
Add cheese & sage. Add pasta in with sauce and mix gently to combine. Serve with more cheese or even pumpkin seeds!
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