The Pioneer Woman Tasty Kitchen
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Ravioli with Pumpkin Pasta Sauce

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Level: Easy

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Description

Whip up this flavorful dish in under 30 minutes!

Ingredients

  • 20 ounces, weight Refrigerated Store-bought Cheese Ravioli (see Note)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ½ whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 15 ounces, weight Canned Pumpkin Puree
  • 15 ounces, weight Canned Tomato Sauce
  • 1 Tablespoon Honey
  • 10 leaves Sage, Chopped
  • ¼ cups Half-and-half
  • Shaved Parmesan Cheese For Serving
  • Salt And Pepper, to taste

Preparation

Cook ravioli according to package directions. While it’s cooking, you can start the sauce. When ravioli is done drain it and set aside.

Heat a large saucepan over medium heat and add olive oil and butter. Once butter is melted, stir in the onions and garlic. Cook about 5 minutes, until onions have softened. Stir in pumpkin, tomato sauce, honey, sage, and a dash of salt and pepper. Reduce heat to low and cook about 20 minutes, stirring occasionally. Remove from heat and stir in the half-and-half. Spoon sauce over ravioli and top with shaved Parmesan cheese and freshly cracked black pepper.

Note: Look for ravioli in the refrigerated pasta section of your grocery store.

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