Ingredients
1 package (25 ounces) frozen cheese ravioli3 tablespoons all-purpose flour2 cups fat-free milk1 can (14-1/2 ounces) reduced-sodium chicken broth3 garlic cloves, minced2 tablespoons butter1/2 cup shredded Parmesan cheese1/2 cup canned pumpkin1/4 cup minced fresh parsley1-1/2 teaspoons minced fresh sageDash ground nutmeg1/4 cup pine nuts, toasted1/4 cup chopped walnuts, toasted
Preparation
Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
Drain ravioli and stir into sauce. Sprinkle with nuts.
