Pumpkin Sage Ravioli Bake

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 3/1/2023
Cook: 45 mins
Serves: 6 Save

Ingredients (12)

  • 8 oz. ground Italian sausage
  • 2 cups Almond Breeze Original 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

Directions

  1. Preheat oven to 400°F.
  2. In a large skillet over medium-high heat, cook sausage until done; drain and set aside.
  3. 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.
  4. 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.
  5. Transfer mixture to an 11”x7” glass baking dish lightly coated with cooking spray. Top with mozzarella.
  6. 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.

Oaxacan Negroni

The Bar

Ingredients (5)

  • 1 oz. Casamigos Mezcal Joven
  • 1 oz. Red Italian Bitters
  • 1 oz. Sweet Vermouth
  • 2 Dashes Orange Bitters
  • Charred Grapefruit Peel Garnish
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