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- 12 oz fresh or frozen ravioli (pumpkin or cheese) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup vegetable broth - 1 cup baby spinach - 1/2 cup grated Parmesan cheese - 1 teaspoon dried sage - 1/4 teaspoon nutmeg - Salt and pepper to taste - Fresh sage leaves for garnish - Optional: Crushed red pepper flakes for a kick You can swap the heavy cream with half-and-half for a lighter sauce. Use low-sodium vegetable broth if you want to control the salt. For a dairy-free option, try coconut cream and nutritional yeast instead of Parmesan. If you don't have sage, thyme or rosemary also work well. Feel free to use any ravioli you have on hand, like cheese or spinach-filled ones. Each serving offers a balanced meal with around: - Calories: 400 - Protein: 12g - Carbohydrates: 50g - Fat: 18g - Fiber: 3g - Sugar: 3g This dish is rich in flavor and nutrients. It brings warmth and comfort, perfect for any meal. Enjoy this creamy pumpkin sage ravioli skillet, knowing it nourishes both body and soul. Start by gathering all your ingredients. This makes cooking easier and fun. Measure out your olive oil, garlic, heavy cream, vegetable broth, baby spinach, Parmesan cheese, sage, nutmeg, salt, and pepper. If you like heat, grab some red pepper flakes too. If you have fresh sage, set that aside for garnishing. Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and stir it for about one minute. You want it to smell nice but not burn. Now, add the ravioli right from the package. If they are frozen, no need to thaw them. Cook them per the package directions, usually around 4-5 minutes, until they float. Next, pour in the vegetable broth and let it simmer gently. This step adds great flavor. After that, mix in the heavy cream, dried sage, and nutmeg. Stir well and let it cook for another 4-5 minutes until the sauce thickens a bit. Then add the baby spinach and stir until it wilts. Finally, mix in the grated Parmesan cheese. It will melt and make the sauce creamy. Taste it and add salt and pepper as needed. If you want a kick, sprinkle some crushed red pepper flakes on top before serving. Cook ravioli until they float to the top. This means they are done. Avoid overcooking them; they can become mushy. Use a slotted spoon to remove them gently from the skillet. This keeps them intact. If you are unsure, taste one! You want it soft but not falling apart. Enjoy your creamy pumpkin sage ravioli warm for the best flavor. To boost the flavor of your creamy pumpkin sage ravioli, herbs and spices play a big role. Sage is key here. It adds a warm, earthy taste that pairs well with pumpkin. Add a pinch of nutmeg for a sweet note. If you like heat, sprinkle crushed red pepper flakes. Fresh sage leaves on top give a nice touch. Don't be shy with salt and pepper; they really help bring out all the flavors. Cooking ravioli right is important. If you use frozen ravioli, do not thaw them first. Just toss them in the skillet while frozen. This keeps them from getting mushy. Boil them in salted water for about 4-5 minutes if you prefer. Watch for them to float; that means they are done. Always test one for doneness. Perfectly cooked ravioli should be tender but not falling apart. To make your sauce creamy, start with heavy cream. It adds richness and a smooth texture. Mix it in after cooking the ravioli and broth. Stir well to combine. Let it simmer for a few minutes to thicken. The grated Parmesan cheese also helps with creaminess. It melts into the sauce, making it luxurious. Adjust the thickness with more broth if needed. Enjoy that creamy goodness! {{image_2}} You can switch up the ravioli in this dish. Try using cheese ravioli for a classic taste. If you want to explore, look for mushroom or spinach ravioli. Each type adds a new flavor twist. The pumpkin ravioli gives a warm, sweet touch. The cheese has a rich, creamy base that pairs nicely. Always choose fresh or frozen ravioli for best results. Adding protein makes this meal heartier. Chicken is a great option. You can sauté diced chicken breast and mix it in. Shrimp also works well; just cook it briefly in the skillet. For a plant-based choice, consider chickpeas or lentils. These options bring in protein and keep the dish filling. You can also add cooked sausage for more flavor. For a vegetarian version, skip the meat and stick to the creamy sauce. Use vegetable broth and keep the heavy cream or substitute with coconut cream for a vegan option. To make it vegan, you can swap out Parmesan for nutritional yeast. This gives a cheesy flavor without dairy. You can also add more veggies like mushrooms or bell peppers for texture and taste. To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you track freshness. When it's time to reheat, I recommend using the stovetop. Place the leftover ravioli in a skillet over low heat. Add a splash of vegetable broth or cream to keep it creamy. Stir gently until heated through. This usually takes about 5 to 7 minutes. You can also microwave it, but stir every minute to heat evenly. If you want to freeze the ravioli, do it before cooking. Arrange the uncooked ravioli on a baking sheet in a single layer. Freeze until solid, then transfer them to a freezer bag. This way, they won’t stick together. Cook from frozen when ready, adding a few extra minutes to the cooking time. Yes, you can use frozen ravioli. Just add them straight from the freezer. Do not thaw them. Cook them according to the package instructions. They usually float when done. This saves time and makes the dish easy. To make this dish gluten-free, choose gluten-free ravioli. Many stores sell them now. You can also make your own using gluten-free flour. Use vegetable broth that is labeled gluten-free. Always check the labels to be sure. You can serve this ravioli with a green salad. A simple side salad adds freshness. Garlic bread also pairs well with the creamy dish. Try a glass of white wine for a nice touch. For a heartier meal, serve with roasted vegetables or grilled chicken. This guide covers everything you need to make tasty ravioli. You learned about the right ingredients, cooking steps, and tips for the best flavor. I also shared fun variations to try and easy storage methods for leftovers. Use this knowledge to impress your friends and family with your ravioli skills. Cooking can be fun and rewarding. Enjoy your meal and share your ravioli journey!

Creamy Pumpkin Sage Ravioli Skillet

Indulge in a delightful Creamy Pumpkin Sage Ravioli Skillet that’s perfect for cozy fall nights! This easy one-skillet recipe features tender ravioli in a luscious cream sauce, infused with the warm flavors of sage and nutmeg. Ready in just 25 minutes, it’s a quick dinner solution the whole family will love. Ready to savor this comforting dish? Click through to discover the full recipe and elevate your weeknight meals!
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Ingredients
  

12 oz fresh or frozen ravioli (pumpkin or cheese)

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 cup baby spinach

1/2 cup grated Parmesan cheese

1 teaspoon dried sage

1/4 teaspoon nutmeg

Salt and pepper to taste

Fresh sage leaves for garnish

Optional: Crushed red pepper flakes for a kick

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

    Carefully add the ravioli to the skillet. If using frozen, do not thaw them; just add them directly from the freezer. Cook according to package instructions until they begin to float, typically about 4-5 minutes.

      Once the ravioli are cooked, add the vegetable broth and bring to a light simmer.

        Stir in the heavy cream, dried sage, and nutmeg. Mix well and let it cook for another 4-5 minutes until the sauce thickens slightly.

          Add the baby spinach to the skillet and stir until wilted. Then, mix in the grated Parmesan cheese until melted and evenly distributed. Adjust seasoning with salt and pepper to taste.

            If you’re opting for a bit of heat, sprinkle some crushed red pepper flakes on top.

              Serve the creamy ravioli immediately, garnished with fresh sage leaves.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4