Cheese Ravioli with Pumpkin and Sage
Balsamic Brussels Sprouts
Ingredients
- ½ (25-oz) pkg frozen cheese ravioli
- 1 tsp olive oil
- ½ Tbsp minced garlic
- 1 (15-oz) can pumpkin puree
- 1 cup chicken broth
- ⅓ cup shredded Parmesan cheese
- 1 Tbsp chopped fresh sage
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Cook ravioli according to package directions.
- Meanwhile, heat oil in a deep nonstick skillet over medium heat.
- Add garlic; cook 30 seconds.
- Stir in pumpkin, broth, cheese, sage, salt and pepper; cook, stirring frequently, 5 minutes or until thoroughly heated.
- Add ravioli; toss to coat.
Side Dish Ingredients
- 1 Tbsp olive oil
- ½ tsp minced garlic
- 1 (12-oz) pkg shredded Brussels sprouts
- 1 Tbsp balsamic vinegar
- ½ Tbsp brown sugar
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet; add garlic.
- Sauté 30 seconds; add Brussels sprouts.
- Sauté 5 minutes; add vinegar, sugar, salt and pepper.
- Cook 3 minutes longer or until liquid is evaporated.
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