Ingredients
6
6 servings
- •2 cups chicken broth
- •1 (15 ounce) can pumpkin puree
- •¼ cup milk
- •2 tablespoons brown sugar
- •2 tablespoons white sugar
- •2 tablespoons butter
- •½ teaspoon ground ginger
- •½ teaspoon ground cinnamon
- •⅛ teaspoon ground cloves
- •⅛ teaspoon nutmeg
- •1 (30 ounce) package cheese ravioli
- •⅓ cup grated Parmesan cheese
Instructions
- Bring a pot of water to a boil.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 454
- Carbohydrate: 61g
- Fat: 16g
- Fiber: 6g
- Protein: 19g
- Sugar: 15g
Related Recipes
Cheesy Pumpkin Ravioli
Pumpkin Ravioli with Sage-Brown Butter Sauce
Homemade Four Cheese Ravioli
Four Cheese Ravioli With Rosemary Butter Sauce
Pumpkin Pasta
Heart-Shaped Ravioli
Cheese Ravioli with Three Pepper Topping
Manti (Turkish 'Ravioli' with Yogurt Sauce)
Cheese-Stuffed Pumpkin Slices
Pumpkin Turkey Soup
Beefy Baked Ravioli
