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Cheese Ravioli in Pumpkin Alfredo Sauce
Serves 8 |
A delicious way to incorporate Autumn into dinner.
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Ingredients:
| 1 package cheese ravioli, 25 oz. |
| 3 tablespoons flour |
| 1 cup milk |
| 2 cups vegetable broth |
| 2 tablespoons butter |
| 3 cloves garlic, minced |
| 1/2 cup canned pumpkin puree |
| 1/2 teaspoon ground nutmeg |
| 1/4 cup finely chopped parsley |
| 1 tablespoon finely chopped sage |
| 3/4 cup grated parmesan cheese |
| Chopped walnuts, for topping |
Directions:
- Bring a pot of water to boil and cook the ravioli according to package instructions. Set aside.
- In a medium sized bowl, whisk together the flour, milk and vegetable broth. Set aside.
- Melt the butter in a large skillet over medium heat. Once melted, add garlic and saute until golden brown.
- Pour the milk mixture into the skillet, then add pumpkin puree, ground nutmeg, parsley, sage and parmesan cheese. Stir together well.
- Bring to a simmer and cook for 15 minutes, until sauce thickens.
- Add the ravioli to the skillet and toss until well coated.
- Spoon the ravioli and pumpkin alfredo sauce onto serving plates and top with walnuts.
| Main Ingredient: | Cheese Ravioli |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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