• Yield 4 servings
  • Prep 5 mins
  • Cook 10 mins


12 ounces cheese-filled ravioli (fresh refrigerated)
1/2 cup chopped walnuts
1 cup canned solid pack pumpkin
1 cup chicken broth (low sodium, fat free)
1/8 teaspoon ground nutmeg
1/2 teaspoon chopped fresh sage or 1/4 c. dried
1/4 cup lowfat milk


  1. Cook ravioli in large pot of boiling water per package instructions until al dente (usually 5 minutes).
  2. While ravioli is cooking, heat walnuts in a dry skillet over medium-high heat for 1 minute, to lightly toast.  Set aside.
  3. Combine pumpkin and chicken broth in a saucepan and heat over medium-high heat, stirring to blend well.
  4. 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
  5. cook an additional 2 minutes, to heat thoroughly. 
  6. 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 



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