Cheese Ravioli with Pumpkin Sauce

1 can (15 ounces) solid-pack pumpkin
2 cups low-sodium chicken broth or vegetable broth
3 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 bag (30 ounces) frozen cheese ravioli
1/4 cup reduced-fat sour cream, optional
1/4 cup grated Parmesan cheese

Cover a large saucepan of water. Bring to a boil over high heat.

Meanwhile, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a saucepan; stir to mix well. Bring to a simmer and simmer about 10 minutes, until the mixture is heated through.

Add the ravioli to the boiling water and cook according to the package directions. Drain and set aside.

Just before serving stir in the sour cream. Serve the ravioli on individual plates, top with the pumpkin sauce and sprinkle with the Parmesan cheese.

Servings: 6
Source: Canned Food Alliance