Scale
Ingredients
- 10 ounce package frozen cheese ravioli
- 1 T unsalted butter
- 1 small onion, finely diced
- 1/2 cup pumpkin puree
- pinch nutmeg
- 1/4 tsp rubbed sage
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 (12oz) can fat free evaporated milk
- 1/4 cup grated parmesan cheese
Instructions
- To eat immediately, cook the ravioli according to package directions and then make the pumpkin cream sauce. For freezer meal, start with the pumpkin cream sauce. Melt the butter in a medium saucepan and saute the onion until soft and translucent. Add in pumpkin, nutmeg, sage, pepper and salt, and allow to cook for 1-2 minutes. Whisk in evaporated milk and bring to a simmer, stirring frequently. Simmer for 3-4 minutes until mixture has slightly thickened. Whisk in parmesan, and stir until melted and remove from heat. To eat right away, mix cooked ravioli into sauce and enjoy! To freeze, let the pumpkin sauce cool completely. Then, store in a zip top freezer bag in the freezer until ready to use. When ready to use, thaw pumpkin sauce in the refrigerator overnight. Then, cook ravioli according to package directions and heat sauce in a saucepan on the stove. Combine the cooked ravioli and heated sauce and enjoy!
