You are here: Home » Recipes » RAVIOLI WITH PUMPKIN WALNUT SAUCE RAVIOLI WITH PUMPKIN WALNUT SAUCE Recipe by California Walnut Board Yield 4 servings Prep 5 mins Cook 10 mins PrintEmail Ingredients 12 ounces cheese-filled ravioli (fresh refrigerated)1/2 cup chopped walnuts1 cup canned solid pack pumpkin1 cup chicken broth (low sodium, fat free)1/8 teaspoon ground nutmeg1/2 teaspoon chopped fresh sage or 1/4 c. dried1/4 cup lowfat milk Instructions Cook ravioli in large pot of boiling water per package instructions until al dente (usually 5 minutes). While ravioli is cooking, heat walnuts in a dry skillet over medium-high heat for 1 minute, to lightly toast. Set aside. Combine pumpkin and chicken broth in a saucepan and heat over medium-high heat, stirring to blend well. When sauce is hot, add nutmeg, sage, milk, and most of the walnuts (reserve a few for sprinkling on top). Stir to blend well and cook an additional 2 minutes, to heat thoroughly. Place raviolis on individual plates in a pool of the sauce. Drizzle additional sauce on top and sprinkle reserved walnuts and some freshly chopped sage. Accompaniments: Italian Bread, Bread sticks, plain or wrapped with prosciutto or ham, or Green Salad