Pumpkin Ravioli With Creamy Crab Sauce

• 1 pound frozen pumpkin-filled ravioli
• 2 tablespoons butter
• 1 (6 ounce) can crabmeat
• 2 teaspoons crushed dried thyme
• 1 pint light cream
• 1/4 cup shredded Parmesan cheese
• salt and ground white pepper to taste

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

pumpkin, butter, crabmeat, thyme, light cream, parmesan cheese, salt

Taken from www.allrecipes.com/recipe/258024/pumpkin-ravioli-with-creamy-crab-sauce/ (may not work)