Pumpkin Ravioli with Creamy Crab Sauce recipe

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Ingredients

1 pound frozen pumpkin-filled ravioli
2 tablespoons butter
1 (6 ounce) can crabmeat
2 teaspoons crushed dried thyme
1 pint light cream
¼ cup shredded Parmesan cheese
salt and ground white pepper to taste

Nutrition Info

3565.6 calories
carbohydrate: 578.2 g
cholesterol: 542.7 mg
fat: 57.2 g
fiber: 41.5 g
protein: 175.8 g
saturatedFat: 26.1 g
servingSize: -
sodium: 2085.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.

  2. Melt butter in a large saucepan over medium heat. Add crabmeat and thyme, cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese, stir until melted, about 2 minutes.

  3. Ladle cream sauce into the bottom of a serving dish, top with ravioli.

Recipe Yield

4 servings

Recipe Note

In grocery stores across the country, frozen and fresh pumpkin raviolis are popping up and selling like hot cakes. The only question is: What kind of sauce do you put on them? I've got a creamy and light crab sauce with a touch of Parmesan and thyme that will blow your mind! Sprinkle with extra cheese, garnish with a sprig of fresh thyme, and enjoy!

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