Sort ingredients
afferson
QR Code
Listen
Pdf
Heat oil in a large pan over medium-high heat. When oil is hot, reduce to medium heat and add sage leaves. Fry just until oil stops bubbling around leaves, 10 to 15 seconds (try not to let them brown), then remove carefully with tongs and set aside to drain paper towels.
Add butter to the pan and melt over medium heat. Then add garlic and saute it start to turn yellowish. Add flour and whisk until smooth. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant.
Next, add half and half and 1 cup of chicken broth. Whisk until combined and add pumpkin, Parmesan, minced parsley, minced sage, nutmeg, and pumpkin pie spice. Simmer uncovered for 10-15 minutes stirring occasionally. Use the remaining cup of chicken broth to thin sauce as needed (I ended up using all of the remaining cup, by adding a little at a time).
While sauce is simmering cook ravioli according to package directions.
Drain ravioli and gently stir into sauce.
Plate and top each serving with a drizzle of olive oil, crumbled goat cheese, dried cranberries, and nuts. Enjoy!