Pumpkin-Sage Ravioli Bake

Prep Time



Cook Time





Serves Up To



Nutrition Information

Total Fat24g
Total Carbohydrates41g
Dietary Fiber3g


  • 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


  1. 1

    Preheat oven to 400°F.

  2. 2

    In a large skillet over medium-high heat, cook sausage until done; drain and set aside.

  3. 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. 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. 5

    Transfer mixture to an 11”x7” glass baking dish lightly coated with cooking spray. Top with mozzarella.

  6. 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.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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