Baked Ravioli with Pumpkin Sauce ~ adapted from Real Simple

2 T unsalted butter
1 clove garlic, minced
fresh ground black pepper, to taste
2 T fresh sage, chopped
1/4 t fresh grated nutmeg
18 to 20 oz refrigerated cheese ravioli
1 c canned pumpkin (not pie filling)
1/2 c heavy cream
1/2 c plain greek yogurt
1/2 c low fat milk
1/2 c grated parmesan cheese

Preheat oven to 400. Spray 9x13 baking dish or 4 qt casserole with butter flavored cooking spray.

In small skillet, melt butter over medium low heat. Add garlic and black pepper and sauté stirring constantly until lightly browned. Add chopped sage and cook slightly, approximately 2 minutes. Remove from heat, add grated nutmeg and set aside.

In large bowl, whisk together pumpkin, cream, yogurt, milk, and cheese until well blended.

Place one layer of half ravioli in bottom of prepared dish. Sprinkle with half butter sage, pour over half of pumpkin mixture and smooth to edge. Add remaining half ravioli, butter sage, and pumpkin. Cover with foil and bake 20 minutes. Remove foil and bake an additional 15 minutes. Serves 8 as a main dish.