Pumpkin-Sage Ravioli Bake

Name: Pumpkin-Sage Ravioli Bake
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 8 oz. ground Italian sausage; 2 cups Almond Breeze Extra Creamy Almondmilk or Almond Breeze Unsweetened Original Almondmilk; 3 Tbsps. all-purpose flour; ½ cup canned pumpkin; ½ tsp. ground sage; ½ tsp. salt; ¼ tsp. ground black pepper; Cooking spray; 1 package (25 oz.) frozen cheese ravioli; regular size or mini; 1 cup part-skim mozzarella cheese; shredded; Coarsely ground black pepper; optional; Chopped fresh sage; optional

Cook Time:
45 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	24g

Total Carbohydrates	41g

Cholesterol	90mg
Sodium	900mg

Dietary Fiber	3g
Sugars	6g

Protein	21g

Directions

Step 1 complete
Preheat oven to 400°F.
Step 2 complete
In a large skillet over medium-high heat, cook sausage until done; drain and set aside.
Step 3 complete
Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt and pepper.
Step 4 complete
Cook ravioli according to package directions to just al dente. Drain and return to pot. Add reserved sausage and cream sauce; fold gently to combine.
Step 5 complete
Transfer mixture to an 11”x7” glass baking dish lightly coated with cooking spray. Top with mozzarella.
Step 6 complete
Bake, uncovered, at 400°F for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.