Garlic and Sage Pumpkin Ravioli

Garlic and Sage Pumpkin Ravioli



  1. In a sauté pan, melt butter with fresh sage and minced garlic. 
  2. Once the butter has melted, add cream and stir until combined and simmer. 
  3. Add mushrooms and chicken with rubbed sage and cook until mushrooms are cooked down. 
  4. 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)
  5. Serve with toasted bread. 


*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.