Any meal with pumpkin in it is the definition of fall. Some are skeptical of pumpkin being a pasta sauce and I used to agree with them…until I tried it! Let me tell you, it was delicious! It’s a great mix of unusual flavors that actually complement each other very well. The recipe I would like to share with you today is for Cheese Ravioli with Pumpkin Alfredo.
The sauce is creamy and luscious, and a great autumn flavor as opposed to traditional Alfredo. I chose to use cheese ravioli, but you could substitute any flavor of ravioli or even use tortellini in this dish. You could also made homemade ravioli if you have the necessary tools, and time. Otherwise, store-bought ravioli will work just fine. (Not only can I cook but I can also rhyme 🙂 )
The recipe can be found here.
Start by boiling a pot of water and cooking the ravioli according to package instructions. Drain and set aside.
Measure out the rest of your ingredients to speed along the process when assembling the sauce.
Whisk together the flour, chicken broth, and milk.
Melt the butter in a large skillet over medium heat and cook the garlic until golden brown.
Add the milk mixture, parmesan cheese, pumpkin (not pie filling), parsley, sage, and nutmeg. Stir to combine.
Bring to a simmer and cook for about 10-15 minutes, or until the sauce thickens.
Add the cooked ravioli to the sauce and toss to combine. I like to leave mine on the stove for a few minutes to confirm everything is heated through.
Dish into bowls and top with toasted pine nuts and chopped walnuts. Add more parsley and parmesan to taste.
It’s a wonderful fall recipe, that can be found here. Even better, it’s simple to make and only takes about 20 minutes so you have a quick and easy meal.