Cheese Ravioli with Pumpkin and Sage
Ingredients
- 2 (9-oz) pkg refrigerated spinach cheese ravioli
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (15-oz) can pure pumpkin
- 1¾ cups low sodium vegetable broth
- ¾ cup freshly shredded Parmesan cheese
- 2 Tbsp chopped fresh sage
- ¼ tsp salt
Instructions
- Cook ravioli according to package directions.
- Meanwhile, cook garlic in hot oil in a large, deep skillet over medium-low heat 1 minute or until fragrant and tender. Stir in pumpkin, broth, cheese, sage, and salt; cook 2 to 3 minutes or until thoroughly heated.
- Add ravioli to skillet; toss. Garnish with additional Parmesan, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
344
|
344
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 812 | 812 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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