• Yield: 4 servings
  • Prep: 5 mins
  • Cook: 10 mins


12ounces cheese-filled ravioli (fresh refrigerated)
1/2cup chopped walnuts
1cup canned solid pack pumpkin
1cup chicken broth (low sodium, fat free)
1/8teaspoon ground nutmeg
1/2teaspoon chopped fresh sage or 1/4 c. dried
1/4cup lowfat milk


  1. Cook ravioli in large pot of boiling water per package instructions until al dente (usually 5 minutes).
  2. While ravioli is cooking, heat walnuts in a dry skillet over medium-high heat for 1 minute, to lightly toast.  Set aside.
  3. Combine pumpkin and chicken broth in a saucepan and heat over medium-high heat, stirring to blend well.
  4. When sauce is hot, add nutmeg, sage, milk, and most of the walnuts (reserve a few for sprinkling on top).  Stir to blend well and
  5. cook an additional 2 minutes, to heat thoroughly. 
  6. Place raviolis on individual plates in a pool of the sauce.  Drizzle additional sauce on top and sprinkle reserved walnuts and some freshly chopped sage. 

Accompaniments: Italian Bread, Bread sticks, plain or wrapped with prosciutto or ham, or Green Salad 

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 6g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 1.5g
  • Cholesterol 50mg
  • Sodium 470mg
  • Potassium 270mg
  • Carbohydrate 45g
  • Fiber 5g
  • Sugars 6g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 190%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 15%