Cheese Ravioli with Pumpkin and Sage
Balsamic Brussels Sprouts
Ingredients
- 1½ (25-oz) pkg frozen cheese ravioli
- 2 tsp olive oil
- 1 Tbsp bottled minced garlic
- 1 (15-oz) can pumpkin puree
- 1 (14.5-oz) can low-sodium chicken broth
- ½ cup shredded Parmesan cheese
- 2 Tbsp chopped fresh sage
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Cook ravioli according to package directions.
- Meanwhile, heat oil in a large 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
- 2 Tbsp olive oil
- 1 tsp bottled minced garlic
- 2 (12-oz) pkg shredded Brussels sprouts
- 2 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat oil in a large skillet; add garlic.
- Sauté 1 minute; add Brussels sprouts.
- Sauté 5 minutes; add vinegar, sugar, salt and pepper.
- Cook 3 minutes longer or until liquid is evaporated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
395
|
108
|
503
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 19 | 3 | 22 |
| Carb (g) | 56 | 11 | 67 |
| Fiber (g) | 6 | 4 | 10 |
| Sodium (mg) | 679 | 232 | 911 |
Quick & Healthy Meal Plan
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