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Cheese Ravioli with Pumpkin Alfredo

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20 to 25 oz Package Cheese Ravioli, frozen or fresh
3 Tbsp Flour
2 Cups Chicken Broth
1 Cup Milk
2 Tbsp Butter
3 Cloves Garlic, minced
3/4 Cup Grated Parmesan Cheese
1/2 Cup Canned Pumpkin, not pie filling
1/4 Cup Parsley, finely chopped
1 Tbsp Fresh Sage, finely chopped
1/2 Tsp Ground Nutmeg
Pine Nuts
Walnuts, chopped


  1. Bring a pot of water to boil and cook the ravioli according to package instructions.
  2. In a medium sized bowl, whisk together the flour, chicken broth, and milk.
  3. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until golden brown.
  4. Add the milk mixture, parmesan cheese, pumpkin, parsley, sage, and nutmeg. Mix together.
  5. Bring to a simmer and cook for about 10-15 minutes, or until sauce thickens.
  6. Add the ravioli to the sauce and toss to combine.
  7. Serve topped with pine nuts and walnuts. Add more parsley and parmesan to taste.
Course: Dinner, Lunch
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