Hi, yes, you read this right. Now don’t you stop reading. This ravioli is store bought, and I’m about to show you how an Easy Pumpkin Dinner comes together in minutes. You can take store bought ravioli, make your very own sauce, and wow your guests.

Pumpkin Dinner in minutes. #nomnomnom

My Pumpkin Ravioli came from The Fresh Market, but I’ve also seen it at Trader Joes, Kroger, and Whole Foods. If you are in a big city, you might be able to find some fresh-made at a speciality store.

The garlic butter and Sage sauce come together in minutes. Make sure the Ravioli is al dente before you start this recipe. That usually means putting it in boiling water for 5-7 minutes. It does not take long for Ravioli.

I liked to sauté Rotisserie Chicken and mushrooms in my pan, but you could put anything in there! Chicken is the best decision, in my humble opinion. I mean, it is my recipe – but I want to give you some options to make it yummy!

Garlic and Sage Pumpkin Ravioli

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Author: Abby Turner

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Ingredients

Scale

1 package Pumpkin Ravioli, cooked to al dente
1/4 cup butter
1/8 cup heavy cream or whole milk (additional 1/4 cup cream, in needed)
1 tablespoon minced garlic
2 tablespoons rubbed sage
2 stalks fresh sage, de-stemmed
1 cup mushrooms
2 cups pulled rotisserie chicken
salt and pepper to taste

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Instructions

In a sauté pan, melt butter with fresh sage and minced garlic.
Once the butter has melted, add cream and stir until combined and simmer.
Add mushrooms and chicken with rubbed sage and cook until mushrooms are cooked down.
Stir in Ravioli, carefully, and mix up. Add an additional 1/8 cup of cream as needed if it evaporates before you eat it.* I end up using this because I let my ravioli simmer for a while. (Shake my head)
Serve with toasted bread.

Notes

*This is not a cream sauce – there should be enough of the butter and sage mixture that the Ravioli get seasoned and coated, but not sit in a butter/cream soup.

The longer you let the Ravioli simmer, the tougher they will get. This should be a flash simmer recipe – not a stew.

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