Four Cheese Ravioli with Pumpkin Sage Sauce

Ingredients

  • 6 strips bacon thinly sliced crosswise
  • 2 cups sliced mushrooms
  • 2 teaspoons minced garlic
  • 20 fresh sage leaves thinly sliced
  • 1 cup half-and-half
  • 1/2 cup Dickinson's® Country Pumpkin Butter
  • 1/3 cup grated Parmesan cheese plus additional for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (9 oz.) packages refrigerated four cheese ravioli cooked and drained

Directions

  1. COOK bacon in large skillet over medium heat until crispy. Remove from skillet with slotted spoon onto paper towels to drain; set aside.
  2. ADD mushrooms to skillet with bacon drippings. Cook over medium heat until tender, about 2 minutes. Add garlic and sage. Cook 1 minute, stirring constantly. Stir in half-and-half, pumpkin butter, Parmesan cheese, salt and pepper. Bring to a boil, stirring occasionally. Remove from heat.
  3. TOSS sauce gently with ravioli. Serve warm topped with bacon and additional Parmesan cheese.

Yield: 6 servings