INGREDIENTS
2 tsp
Garlic
1/4 cup
Parsley, fresh
1 cup
Pumpkin puree, canned
6
Sage, fresh leaves
2 tsp
Sage, fresh
2 cups
Chicken broth
2 9 ounce packages
Butternut squash ravioli, refrigerated
2 tbsp
Flour
1/4 tsp
Nutmeg, ground
1/4 tsp
Pumpkin pie spice
1
Salt and pepper
2 tbsp
Butter
1/4 cup
Goat cheese
1 cup
Half and half
1 cup
Parmesan cheese
2 tablespoons Spectrum® brand Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)