Cheese Ravioli with Pumpkin Alfredo Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I first made this recipe everyone thought: Pumpkin on pasta? EWWWW! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. Ingredients:
1 package (25 ounces) frozen cheese ravioli |
3 tablespoons king arthur unbleached all-purpose flour |
2 cups fat-free milk |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3 garlic cloves, minced |
2 tablespoons butter |
1/2 cup shredded parmesan cheese |
1/2 cup canned pumpkin |
1/4 cup minced fresh parsley |
1-1/2 teaspoons minced fresh sage |
dash ground nutmeg |
1/4 cup pine nuts, toasted |
1/4 cup chopped walnuts, toasted |
Directions:
1. Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
2. In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.
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