Pumpkin-Sage Ravioli Bake Recipe

Name: Pumpkin-Sage Ravioli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces ground Italian sausage; 2 cups Almond Breeze Original almondmilk; 3 tablespoons all-purpose flour; 1/2 cup canned pumpkin; 1/2 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 (25 ounce) package frozen cheese ravioli; Cooking spray; 1 cup part-skim mozzarella cheese, shredded; Coarsely ground black pepper (optional); Chopped fresh sage (optional)

Servings: persons

8 ounces ground Italian sausage
2 cups Almond Breeze Original almondmilk
3 tablespoons all-purpose flour
1/2 cup canned pumpkin
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (25 ounce) package frozen cheese ravioli
Cooking spray
1 cup part-skim mozzarella cheese, shredded
Coarsely ground black pepper (optional)
Chopped fresh sage (optional)

1
Preheat oven to 400 degrees F.
2
In a large skillet over medium-high heat, cook sausage until done, about 5 minutes. Drain and set aside.
3
Combine almondmilk and flour in a large saucepan. Bring to a boil over medium-high heat and cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in pumpkin, sage, salt, and pepper.
4
Cook ravioli in boiling water according to package directions to just al dente, 4 to 6 minutes. Drain and return to pot. Add reserved sausage and pumpkin sauce; fold gently to combine.
5
Transfer mixture to an 11x7-inch glass baking dish lightly coated with cooking spray. Top with mozzarella.
6
Bake, uncovered, in the preheated oven for 20 minutes or until cheese is beginning to brown and sauce is bubbling. Top with pepper and sage, if desired.

915

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces ground Italian sausage, 2 cups Almond Breeze Original almondmilk, 3 tablespoons all-purpose flour, 1/2 cup canned pumpkin, and more.

Yes, Pumpkin-Sage Ravioli Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Sage Ravioli Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions