Creamy Pumpkin Sage Ravioli with Prosciutto
Ingredients
- 3 tbsp butter
- 3 cloves garlic minced
- ¼ tsp dried nutmeg
- 10 oz pumpkin puree 2/3 a can
- 2 cup half & half
- 2 tsp fresh sage chopped fine
- ¾ cup fresh parmigiano reggiano cheese grated
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes ground
- 20 oz store bought fresh cheese ravioli
- ½ cup Crisped prosciutto for topping
- 2 tbsp pumpkin seeds for topping
Instructions
- Melt butter in pan over low heat.
- Add minced garlic and stir, cook for 3-5 minutes to get garlic nice and fragrant.
- Add nutmeg.
- Turn heat up to med/low.
- Add the pumpkin purée stirring and cook 2-3minutes.
- Pour in the Cream, whisking to incorporate.
- Add in the fresh sage, parmigiano cheese, salt,ground flakes and pepper.
- Turn up the heat to medium and bring it to a boil.
- After it comes to a boil reduce heat to low. .
- Pour the cooked ravioli into the pumpkin sauce, mix and serve.
- Sprinkle crisp prosciutto and pumpkin seeds on top
Notes
