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Ingredients
Scale
- 1 tablespoon salt (for the pasta cooking water)
- 1 family-sized bag of Rana Italian sausage ravioli (about 5 cups)
- 2 tablespoons butter
- 8–10 fresh sage leaves, finely chopped (about 1 tablespoon)
- 1 clove garlic, minced
- 1 (15-ounce) can pumpkin puree (or 1¾ cups homemade)
- 1 cup chicken broth
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon black pepper
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- About ½ cup reserved pasta cooking water
- Salt to taste
- Additional Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli for 4-5 minutes until they float.
- In a skillet over medium heat, melt butter, then add sage and garlic, sautéing for 1-2 minutes.
- Stir in pumpkin puree and chicken broth; let simmer for 5 minutes.
- Season with nutmeg and black pepper, then mix in cream and Parmesan until smooth.
- Combine cooked ravioli with the sauce, adding pasta water as needed to adjust consistency.
- Serve warm, topped with additional Parmesan.
Notes
Use fresh ingredients for better flavor.
Consider making homemade pumpkin puree for a fresher taste.
Be cautious not to overcook the ravioli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 4
- Protein: 20
- Cholesterol: 80