Four Cheese Ravioli with Pumpkin Sage Sauce

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

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