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Pumpkin-Sage Ravioli Bake

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Pumpkin-Sage Ravioli Bake

  • Medium



Ingredients :

  • 8 ounces ground Italian sausage
  • 2 cups Almond Breeze Original almondmilk
  • 3 tablespoons all-purpose flour
  • ½ cup canned pumpkin
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (25 ounce) package frozen cheese ravioli
  • Cooking spray
  • 1 cup part-skim mozzarella cheese
  • shredded
  • 1 pinch Coarsely ground black pepper
  • 1 tablespoon Chopped fresh sage

Methods :

  • Preheat oven to 400 degrees F.
  • In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.
  • Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt, and pepper.
  • Cook ravioli in boiling water according to package directions to just al dente, 4 to 6 minutes. Drain and return to pot. Add reserved sausage and pumpkin sauce; fold gently to combine.
  • Transfer mixture to an 11×7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.
  • Bake, uncovered, in the preheated oven for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.


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