Ingredients:
1 lb. TCPC Pumpkin Cranberry Ravioli (seasonal).
(You can substitute TCPC Sweet Potato Butternut Squash Ravioli).
16 oz. TCPC Caramelized Onion Roasted Red Pepper Sauce, defrosted.
1 lb. Chicken, Sweet Italian Sausage or sausage of your choice.
1/2 to 1 cup extra sharp cheddar cheese, grated.
Sugar Pumpkin(s) (optional)
1 lb. TCPC Pumpkin Cranberry Ravioli (seasonal).
(You can substitute TCPC Sweet Potato Butternut Squash Ravioli).
16 oz. TCPC Caramelized Onion Roasted Red Pepper Sauce, defrosted.
1 lb. Chicken, Sweet Italian Sausage or sausage of your choice.
1/2 to 1 cup extra sharp cheddar cheese, grated.
Sugar Pumpkin(s) (optional)
Easy Pumpkin Pot Prep:
(Optional, but well worth the effort & a great way to include the kids)
1 sugar pumpkin or 4 smaller individual size sugar pumpkins, cleaned, with seeds and stringy pulp removed from inside the pumpkin.
Reserve the seeds, wash them, dry them on paper towel.
Toss the dried seeds with about 2-3 Tbsp. of melted butter and salt to taste.
Toast them in a 350 degree oven on a cookie sheet until the seeds are golden brown.
Place the prepared pumpkin(s) upside down in a microwavable dish with 2-3 Tbsp. water on the bottom.
Cover with plastic wrap or parchment & microwave on high until the pumpkins are fully cooked, but the outside in firm enough to stand
Or bake in a 350 degree oven until flesh is fully cooked, but outside is firm enough to stand.
Instructions:
Cook ravioli according to the package directions.
While ravioli is cooking, slice and sauté the chicken or sweet Italian sausage in about 1 tsp. of olive oil, until heated through and browned.
Heat the sauce, and then gently combine the sauce, sausage, ravioli, and 3/4 cup of the cheese.
Spoon into the prepared pumpkin, or evenly divide the hot ravioli mixture into the prepared individual Pumpkin Pots.
Top with remaining cheddar cheese.
Place in a pre-heated 350 degree oven for 5-10 minutes to warm and melt the cheese. Enjoy! N ;)
(Optional, but well worth the effort & a great way to include the kids)
1 sugar pumpkin or 4 smaller individual size sugar pumpkins, cleaned, with seeds and stringy pulp removed from inside the pumpkin.
Reserve the seeds, wash them, dry them on paper towel.
Toss the dried seeds with about 2-3 Tbsp. of melted butter and salt to taste.
Toast them in a 350 degree oven on a cookie sheet until the seeds are golden brown.
Place the prepared pumpkin(s) upside down in a microwavable dish with 2-3 Tbsp. water on the bottom.
Cover with plastic wrap or parchment & microwave on high until the pumpkins are fully cooked, but the outside in firm enough to stand
Or bake in a 350 degree oven until flesh is fully cooked, but outside is firm enough to stand.
Instructions:
Cook ravioli according to the package directions.
While ravioli is cooking, slice and sauté the chicken or sweet Italian sausage in about 1 tsp. of olive oil, until heated through and browned.
Heat the sauce, and then gently combine the sauce, sausage, ravioli, and 3/4 cup of the cheese.
Spoon into the prepared pumpkin, or evenly divide the hot ravioli mixture into the prepared individual Pumpkin Pots.
Top with remaining cheddar cheese.
Place in a pre-heated 350 degree oven for 5-10 minutes to warm and melt the cheese. Enjoy! N ;)
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