Ingredients
Scale
- 2 Tbsp olive oi
- 1/2 onion, diced
- 1 Garlic clove, minced
- 1 Cup pumpkin puree
- 1 1/2 Cups Vegetable stock
- 1 tsp Pumpkin Pie Spice
- Frozen or fresh ravioli (25 oz frozen bag)
- Salt and pepper to taste
- ½ Cup heavy cream
- Parmesan cheese
Instructions
- Heat the oil in a saucepan over medium heat. Add the onion and sauté until transparent. Add the garlic clove and cook for 1 more minute or until fragrant.
- Add the pumpkin pie spices and stir to incorporate. Add the pumpkin puree and stir to combine. Cook for 2 more minutes or until the pumpkin pure darkens in color.
- Add the vegetable stock and season with a little salt and pepper. Stir to combine.
- Add the ravioli, stir and cover. Gently simmer for 8 minutes (or until the ravioli is al dente).
- Remove the lid, and add the heavy cream and cook for 1 more minute, stirring to incorporate all the flavors. Let stand for a few minutes to thicken.
- Serve topped with parmesan cheese, fresh parsley and toasted pine nuts if desired.
Nutrition
- Serving Size: 1
