Pumpkin-Sage Ravioli Bake
Cook Time:
45
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
Total Fat | 24g |
---|---|
Cholesterol | 90mg |
Sodium | 900mg |
Total Carbohydrates | 41g |
---|---|
Dietary Fiber | 3g |
Sugars | 6g |
Protein | 21g |
Ingredients
- 8 oz. ground Italian sausage
- 2 cups Almond Breeze Original Almondmilk or Almond Breeze Unsweetened Original Almondmilk
- 3 Tbsps. all-purpose flour
- ½ cup canned pumpkin
- ½ tsp. ground sage
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Cooking spray
- 1 package (25 oz.) frozen cheese ravioli; regular size or mini
- 1 cup part-skim mozzarella cheese; shredded
- Coarsely ground black pepper; optional
- Chopped fresh sage; optional
Directions
- 1
Preheat oven to 400°F.
- 2
In a large skillet over medium-high heat, cook sausage until done; drain and set aside.
- 3
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.
- 4
Cook ravioli according to package directions to just al dente. Drain and return to pot. Add reserved sausage and cream sauce; fold gently to combine.
- 5
Transfer mixture to an 11”x7” glass baking dish lightly coated with cooking spray. Top with mozzarella.
- 6
Bake, uncovered, at 400°F for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.
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