|Ravioli with Pumpkin Yogurt Sauce|
Ravioli with Pumpkin Yogurt Sauce
-1 ( oz) package refrigerated cheese ravioli
-1 cup reserved pasta cooking water
-2 (8 oz) containers of pumpkin Noosa yoghurt
-1/8 tsp nutmeg
-2 tbsp fresh thyme leaves
-1 cup pecans, toasted and coarsely chopped
1. Bring yogurt containers to room temperature. Cook ravioli according to package instructions, draining when cooked and reserving 1 cup of pasta cooking water.
2. Mix pumpkin yogurt in a large bowl with the nutmeg. Mix in 1/2 cup pasta cooking water along with the ravioli, stirring to combine. Add additional water if sauce is too thick.
3. Divide ravioli among four bowls. Sprinkle each serving with 1/2 tbsp thyme leaves and 1/4 cup pecans. Serve immediately.