Easy Cheese Ravioli with Creamy Pumpkin Sauce

Ingredients

• 2 cups chicken broth
• 1 (15 ounce) can pumpkin puree
• 0.25 cup milk
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• 2 tablespoons butter
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground cinnamon
• 0.13 teaspoon ground cloves
• 0.13 teaspoon nutmeg
• 1 (30 ounce) package cheese ravioli
• 0.33 cup grated Parmesan cheese

Instructions

1. In a large saucepan, combine chicken broth, pumpkin purée, milk, white sugar, brown sugar, butter, ginger, cinnamon, cloves, and nutmeg. Bring the mixture to a boil, then reduce heat to medium. Simmer, stirring occasionally, until the butter is melted and the sauce is heated through, approximately 10 minutes.
2. While the sauce simmers, fill a large pot with lightly salted water and bring to a boil. Add the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is heated through, about 6 to 8 minutes. Drain the cooked ravioli.
3. Transfer the cooked pasta to a serving bowl. Generously top with the prepared pumpkin sauce and sprinkle with Parmesan cheese before serving.

Nutrition

• Calories: 454 kcal
• Fat Content: 16 g
• Fiber Content: 6 g
• Sugar Content: 15 g
• Sodium Content: 509 mg
• Protein Content: 19 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 61 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g