Cheese Ravioli with Pumpkin Sauce
Makes 6 Servings
Ingredients
- One 15-ounce can pure pumpkin
- 2 cups all-natural chicken broth
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- One 30-ounce bag frozen cheese ravioli
- 1/4 cup reduced-fat sour cream, optional
- 1/4 cup grated Parmesan cheese
Directions
- Place a large saucepan of water over high heat. Cover and bring to a boil.
- 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 10 minutes.
- When the water comes to a boil, add the ravioli and cook according to package directions. Drain and set aside.
- Just before serving, stir the sour cream into the pumpkin mixture as desired. Serve the ravioli on individual plates, top with pumpkin sauce and sprinkle with Parmesan cheese.
Nutrition Information per Serving: 370 calories, 9g fat (5g saturated), 620mg sodium, 49g carbohydrate, 4g fiber, 12g protein, 230% vitamin A, 10% vitamin C, 15% calcium, 10% iron
*Recipe from The Moms’ Guide to Meal Makeovers