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Pumpkin Ravioli with Butter Sage Sauce

Who doesn’t love pasta and pumpkin? This recipe for Pumpkin Ravioli with Butter Sage Sauce is a delicious recipe that will have everyone wanting seconds. My husband is typically not a “saucy” guy, but he can’t seem to get enough of this sauce, he says it’s what makes this ravioli one of his favorites, enjoy!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

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Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4-6

Ingredients:

  • 24 prepared, frozen pumpkin ravioli
  • 4 oz. unsalted butter
  • 1 cup heavy cream
  • 2 tsp. fresh thyme leaves
  • 2 cups chicken broth
  • 2 shallots, chopped
  • salt and pepper
  • 2 Tbsp. minced fresh sage, plus 6 small leaves for garnish

Instructions:

  1. Cook ravioli according to package directions.

  2. While ravioli is cooking, in a medium saucepan, reduce the chicken broth with the shallots to 1/2 cup.

  3. Add the cream and reduce by half.

  4. Add the butter and stir until it's completely melted and incorporated.

  5. Strain the sauce into a clean saucepan and add the sage and thyme. Season to taste with salt and pepper.

  6. Drain pasta and place on serving platter, top with sauce and garnish with additional sage leaves. Serve at once.

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