Pumpkin-Sage Ravioli Bake The Best Recipes

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Pumpkin-Sage Ravioli Bake

"Cheese ravioli studded with spicy sausage and bathed in an earthy-sweet cream sauce – this bake is easy enough for a weeknight but special enough for company."

Ingredients :

• 8 ounces ground Italian sausage
• 2 cups Almond Breeze Original almondmilk
• 3 tablespoons all-purpose flour
• 1/2 cup canned pumpkin
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (25 ounce) package frozen cheese ravioli
• Cooking spray
• 1 cup part-skim mozzarella cheese, shredded
• Coarsely ground black pepper (optional)
• Chopped fresh sage (optional)

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

• Preheat oven to 400 degrees F.
• In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.
• Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt, and pepper.
• Cook ravioli in boiling water according to package directions to just al dente, 4 to 6 minutes. Drain and return to pot. Add reserved sausage and pumpkin sauce; fold gently to combine.
• Transfer mixture to an 11x7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.
• Bake, uncovered, in the preheated oven for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.

Notes :

• Feel free to use either Almond Breeze Original almondmilk or Almond Breeze Unsweetened Original almondmilk.
• Both regular size or mini ravioli work in this recipe.
• Nutritional Analysis per serving: Calories 460, Calories from Fat 210, Total Fat 24g (37% DV), Saturated Fat 10g (50% DV), Trans Fat 0g, Cholesterol 90mg (30% DV), Sodium 900mg (38% DV), Carbohydrates 41g (14% DV), Dietary Fiber 3g (12% DV), Sugars 6g, Protein 21g, Vitamin A 60%, Vitamin C 2%, Calcium 40%, Iron 15%.

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