Pumpkin Ravioli with Creamy Crab Sauce

In grocery stores across the country, frozen and fresh pumpkin raviolis are popping up and selling like hot cakes. The only question is: What kind of sauce do you put on them? I’ve got a creamy and light crab sauce with a touch of Parmesan and thyme that will blow your mind! Sprinkle with extra cheese, garnish with a sprig of fresh thyme, and enjoy!

Step: 1

Bring a large pot of lightly salted water to a boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.

Step: 2

Melt butter in a large saucepan over medium heat. Add crabmeat and thyme; cook and stir until thyme is fragrant, about 2 minutes. Pour in cream. Increase heat to medium-high and cook, stirring, until cream begins to steam, 4 to 5 minutes. Reduce heat and add Parmesan cheese; stir until melted, about 2 minutes.

Step: 3

Ladle cream sauce into the bottom of a serving dish; top with ravioli.

Per Serving: 3566 calories; protein 175.8g; carbohydrates 578.2g; fat 57.2g; cholesterol 542.7mg; sodium 2085.8mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .