Creamy Pumpkin Ravioli with Parmesan Sage Sauce

Instructions

1. 1

   Cook the cheese ravioli according to package directions.

2. 2

   In a large skillet, sauté the minced garlic in butter until fragrant and tender.

3. 3

   Whisk together the flour, milk, and chicken broth in a bowl, then add the mixture to the skillet with the garlic.

4. 4

   Stir in the Parmesan cheese, canned pumpkin, minced parsley, minced sage, and a dash of nutmeg. Cook over medium heat, stirring occasionally, until the sauce has thickened, about 10-15 minutes.

5. 5

   Drain the cooked ravioli and gently stir it into the pumpkin Alfredo sauce.

6. 6

   Serve the creamy pumpkin ravioli immediately, garnished with toasted pine nuts and walnuts.