- 20 minutes
- 5 minutes
- Boil a large pot of water. Add frozen ravioli and cook until al dente, about 8-10 minutes.
- In a skillet pan over medium heat, add the minced garlic and butter and sauté for a few minutes.
- Next, add in the pumpkin and broth and stir well. Add the seasonings and continue to stir well. Once well stirred, add in the half and half. Stir again.
- Lastly, turn on low (medium-low heat) and let summer for a few minutes. When well heated and the ravioli have cooked, place the ravioli in a large container and mix with the sauce. Enjoy!