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Ingredients
2 (9-oz.) packages refrigerated butternut squash ravioli (I get this at Trader Joe’s)
2 tablespoons Spectrum® brand Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)
6–8 fresh sage leaves
2 tablespoons butter
2 teaspoons minced garlic
2 tablespoons flour
1 cup half and half
2 cups chicken broth
1 cup shredded Parmesan cheese
1 cup canned pumpkin puree
1/4 cup minced fresh parsley
2 teaspoons minced fresh sage
1/4 teaspoon ground nutmeg
1/4 – 1/2 teaspoon of pumpkin pie spice
salt and pepper to taste (start with 1/4 teaspoon of each and taste to see if you need more)
1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping
Instructions
Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
Add butter to the pan and melt over medium heat. Then add garlic and saute it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed (I ended up using all of the remaining cup, by adding a little at a time).
While sauce is simmering cook ravioli according to package directions.
Drain ravioli and gently stir into sauce.