- 2 cups chicken broth
- 1 (15 ounce) can pumpkin puree
- 1/4 cup milk
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons butter
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1 (30 ounce) package cheese ravioli
- 1/3 cup grated Parmesan cheese
- 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.
05/16/2018
recipepes.com
Cheese Ravioli with Pumpkin Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
