Cheese Ravioli with Pumpkin Sauce

Cheese Ravioli with Pumpkin Sauce Pic


1 (15-ounce) can pure pumpkin
2 cups chicken broth
3 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 (30-ounce) bag frozen cheese ravioli
1/4 cup reduced-fat sour cream
1/3 cup Parmesan cheese

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 in the sour cream as desired. Serve the ravioli on individual plates, top with pumpkin sauce and sprinkle with Parmesan cheese.

Recipe created by Janice Newell Bissex, M.S., R.D. & Liz Weiss, M.S., R.D., authors of “The Moms’ Guide to Meal Makeovers”

Nutritional Facts

Calories: 410
Total Fat: 13 g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 750 mg
Calcium: 20% Daily Value
Protein: 15 g
Carbohydrates: 48 g
Dietary Fiber: 3 g