1 pkFamily Size Four Cheese Ravioli
1⁄3 conion, peeled and chopped
1 cn100% pure pumpkin (15 ounces)
1 cnchicken broth (14.5 ounces)
1⁄2 cwhole milk
2 tcrushed sage
1⁄2 cchopped walnuts
Melt butter in medium saucepan. Add onion; cook until onion is tender. Add pumpkin, broth, milk, and sage. Heat over medium heat until hot. To serve, spoon sauce over ravioli. Sprinkle with walnuts.