Pumpkin Sage Raviolli

Ingredients:

3/4 cup heavy cream

¾ cup pumpkin puree

½ cup chicken stock

½ cup chicken broth

1/4 cup fresh-grated Parmesan

12 leaves fresh sage, sliced into thin strips (about 1 tablespoon)

1/2 teaspoon Kosher salt

1/4 teaspoon fresh-ground pepper

2 tablespoons unsalted butter (separate into 1 TBSP. each)

½ cup toasted pumpkin seeds

package of cheese ravioli- fresh preferred- cooked according to package directions.

Directions:

1. Heat a large pan to medium high heat. Add ½ of the sage and remove from heat.
2. Combine the cream, pumpkin puree, Parmesan, sage, salt and pepper, chicken stock and chicken broth into pan and place on burner over medium heat. Whisk well. Simmer the mixture until slightly thickened – about 8-10 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
3. Top with grated Parmesan cheese, toasted pumpkin seeds and julienne strips of fresh sage. Serve immediately.