Ingredients
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1 (15 ounce) can pumpkin puree
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1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
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3 tablespoons brown sugar
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1 tablespoon butter
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1/2 teaspoon garlic powder
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 (30 ounce) bag cheese ravioli
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1/4 cup low-fat sour cream
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1/4 cup parmesan cheese
Instructions
- Bring a large sauce pan of water to boil.
- In another saucepan, stir together pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon, and nutmeg in a medium saucepan.
- Simmer pumpkin mixture over a medium heat, stirring occasionally until heated, about 10 minutes.
- Add ravioli to boiling water and cook according to package directions.
- Drain ravioli and set aside.
- Remove pumpkin mixture from heat and stir in sour cream if desired.
- Spoon ravioli on plates, top with sauce, and sprinkle with cheese.