Cheese Ravioli with Market District Harvest Pumpkin Sauce
By Chef John Gruver
Prep Time: 20 min.
Cook Time: 15 min.
Preheat oven to 350°F. Spread walnuts on a baking pan and toast in oven for 5-8 minutes until lightly browned; set aside to cool. Meanwhile, cook ravioli according to package directions; drain in colander and set aside.
In a large skillet over medium heat, sauté the apples in butter until just softened, about 3-4 minutes. Add cinnamon and maple syrup; stir until well combined. Add toasted walnuts and 3/4 cup cranberries; cook for another minute. Add pumpkin sauce and cook until heated through, about 3-4 minutes. Toss in cooked ravioli and stir gently until warmed through. Transfer ravioli to serving bowl or dish. Garnish with remaining cranberries and chopped sage.