Ingredients
- 3 tbsp butter
- 3 minced garlic cloves
- 10 oz pumpkin puree roughly 2/3 can
- 1/4 tsp nutmeg
- 3/4 cup milk
- 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1 sprig fresh rosemary
- salt and papper
- 20 oz ravioli*
Instructions
- Heat a skillet over low-med heat and melt your butter
- Add minced garlic and cook 3-4 minutes until fragrant
- Add pumpkin puree and nutmeg, bring to med-high heat and bring to a soft boil
- Add milk, cream, parmesan, and fresh rosemary and stir to fully combine until creamy
- Top with salt and pepper, and add your cooked ravioli, tossing to combine
- Serve with crisped sage leaves, grated parmesan, and pepitas
Notes
I used Butcherbox chicken and mozarella ravioli to keep it high protein. You can use your favorite ravioli, and add your own protein to the sauce. Shredded chicken would be a great touch.
For strictly gluten free I love Taste Republic brand ravioli.
For dairy free I like Kite Hill ravioli