Four Cheese Ravioli with Pumpkin Sage Sauce
Prep Time 15 min
Cook Time 10 min
Servings 6
Difficulty Easy
Ingredients
- 6 strips bacon
- 2 cups sliced mushrooms
- 2 tsps. minced garlic
- 20 fresh sage leaves
- 1 cup half-and-half
- 1/2 cup Dickinson's® Country Pumpkin Butter
- 1/3 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 (9 oz.) pkgs. refrigerated four cheese ravioli
Directions
- Step 1
COOK bacon in large skillet over medium heat until crispy. Remove from skillet with slotted spoon onto paper towels to drain; set aside.
- Step 2
ADD mushrooms to skillet with bacon drippings. Cook over medium heat until tender, about 2 minutes. Add garlic and sage. Cook 1 minute, stirring constantly. Stir in half-and-half, pumpkin butter, Parmesan cheese, salt and pepper. Bring to a boil, stirring occasionally. Remove from heat.
- Step 3
TOSS sauce gently with ravioli. Serve warm topped with bacon and additional Parmesan cheese.
Serving size
(1/6 of recipe)
- Calories 510
- Calories from Fat230g
- Total Fat 25g
- Saturated Fat 12g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 85mg
- Sodium 940mg
- Potassium 0mg
- Total Carbohydrates 52g
- Dietary Fiber 3g
- Sugars 12g
- Protein 19g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet