Four Cheese Ravioli with Pumpkin Sage Sauce

Another great vegetarian recipe which is perfect for Fall.

2 T. finely chopped onion

1/2 t. curry powder

1/4 t. ground cumin

1/4 t. ground coriander

1/4 t. salt

1 T. butter

2 15 ounce cans pumpkin

2 14 ounce cans chicken broth

1 T. packed brown sugar or maple syrup (optional)

1 cup half and half, light cream or milk
1/4 t. granulated garlic

In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. You may need to add a little more milk to thin out the sauce to your preference.

Cook raviolis according to package directions and drain well. Plate the sauce, add a layer of ravioli and top with shredded Parmesan. Serve with buttery garlic bread.