Pumpkin Ravioli

April 19, 2017

Creamy pumpkin alfredo sauce on a bed of warm, cheese ravioli. Yumo! Pumpkins are rich in vitamins A, C, and E. All three are antioxidants that protect us from free radicals.

2 9oz packages of cheese ravioli
1 TBS Coconut oil
1 Sweet onion, small
16 oz Pumpkin Puree (fresh or canned)
2 Cups Heavy cream
1/4 tsp Nutmeg
1/2 Cup Parmesan cheese

Cook ravioli by the instructions on the package. Save about a cup of the cooking water- just in case. Drain and set aside. Melt the coconut oil in a medium-large pan and add the onions. Cook for about 1 minute (till they become slightly transparent) Add the pumpkin and cook for another 2 minutes. Slowly add the cream while mixing (or have your little helper mix while you pour Add the nutmeg and cook for about 5 minutes Stir in the cheese and cook till the sauce has thickened slightly (not pudding- more like light gravy) P.s. If your sauce gets too thick add the water from the noodles that we set aside ;) Pour over ravioli and top with parsley and more cheese

Nutritions

Calories
383

Sodium
422mg
17% DV

Fat
34g
53% DV

Protein
9g
18% DV

Carbs
5g
1% DV

Fiber
1g
7% DV