Cook ravioli according to package directions.
Whisk flour, milk and chicken broth; set aside. Saute garlic in butter. Stir in milk mixture, Parmesan, pumpkin, parsley, sage and nutmeg. Cook until thickened, stirring occasionally; add ravioli. Top with walnuts.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 204 (38%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 75.1mg||23 %|
|Sodium 1022.7mg||35 %|
|Potassium 324.7mg||9 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 53.6g|
|Protein 23.4g||33 %|
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Calories per serving: 532
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