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Baked ravioli casserole topped with melted cheese and herbs in a white dish, with a serving spoon, striped towel, peppercorns, and sage leaves on a white wooden table.

Pumpkin-Sage Ravioli Bake

Cook Time:
45 Minutes
Difficulty:
Easy
Serves Up To:
6 Servings

Nutrition Information

Total Fat
24g
Total Carbohydrates
41g
Cholesterol
90mg
Sodium
900mg
Dietary Fiber
3g
Sugars
6g
Protein
21g

Ingredients

  • 8 oz. ground Italian sausage
  • 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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