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Roly-Poly Ravioli Recipe

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This recipe for Roly-Poly Ravioli is from Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (12 oz.) bulk breakfast sausage
1 tsp. pumpkin-pie spice
1 cup canned pumpkin puree
1 1/2 cups half-and-half
2 pkgs. (13 oz. each) frozen cheese ravioli, cooked according to package directions
1 cup shredded fontina cheese
Directions:
Directions:
1. Heat oven to 375°F. In a large nonstick skillet, cook sausage over medium-high heat, breaking up meat with a wooden spoon, until cooked through, about 5 minutes. Stir in pumpkin-pie spice; cook 1 minute more. Stir in pumpkin and half-and-half.
2. Pour 3/4 cup pumpkin sauce into the bottom of a 2-quart baking dish. Place half of the cooked ravioli on the sauce, top with 3/4-cup sauce, and sprinkle with 1/3 cup grated cheese. Place the rest of the ravioli on top, pour remaining sauce over all, and sprinkle with remaining cheese.
3. Bake 20 minutes, then broil until cheese on top is golden brown. Makes 6 servings.

Nutrition per serving: 636 cal; 23g protein; 38g fat; 50g carb; 313mg calcium; 2g fiber.
Number Of Servings:
Number Of Servings:
Makes 6 servings.
Personal Notes:
Personal Notes:
Savory autumn flavors jazz up cheese ravioli.

 

 

 

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