Store-bought ravioli makes this creamy pumpkin pasta a 20-minute dinner. Pumpkin purée, half-and-half and Parmesan make the sauce, while Rosemary Infused Olive Oil, fresh rosemary and Devil’s Backbone bring the savory side. Grab some bread if you’d rather mop up the sauce than leave it in the bowl.

I N G R E D I E N T S :

• 3 tbsp Rocky Mountain Olive Oil Rosemary Infused Olive Oil
• 3 cloves garlic minced
• ½ tsp dried nutmeg
• 10 oz pumpkin puree, ⅔ a can
• 1 ½ cup half & half
• 1 tsp fresh rosemary, minced
• ¾ c fresh parmigianno reggiano cheese, grated
• ½ tsp salt
• Grind Spice Co Devil's Backbone Seasoning to taste
• 20 oz store bought fresh cheese ravioli, cooked per the instructions (we like the Rana brand)
• Rocky Mountain Olive Oil Pumpkin Spice Dark Balsamic Vinegar (optional)

I N S T R U C T I O N S :

1. Add Rosemary Infused Olive Oil and minced garlic to a sauce pan and cook on low for 3-5 minutes to get the garlic nice and fragrant
2. Add the nutmeg
3. Turn heat up to med/low
4. Add the pumpkin puree, stirring
5. Cook for 2-3 minutes
6. Pour in the half and half, whisking to incorporate
7. Add in the fresh rosemary, parmigiano cheese, salt and Devil's Backbone Seasoning
8. Turn heat up to medium and bring it to a low boil
9. Once it’s at this point turn heat back down to low
10. Pour the cooked ravioli in to the pumpkin sauce, mix, drizzle Pumpkin Spice Balsamic over the top if desired, and serve

N U T R I T I O N A L   I N F O :

Estimated per serving: 501 calories • 19g protein • 53g carbs • 24g fat • 843mg sodium

Based on 6 servings. Uses fresh cheese tortellini as the nutrient reference for fresh cheese ravioli. Excludes optional balsamic and grinder seasoning added to taste. Estimates may vary by ingredient brand and portion size.