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Cheese Ravioli with Pumpkin Alfredo
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Ingredients:
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
Directions: Bring a pot of water to boil and cook the ravioli according to package instructions. In a medium sized bowl, whisk together the flour, chicken broth, and milk. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until golden brown. Add the milk mixture, parmesan cheese, pumpkin, parsley, sage, and nutmeg. Mix together. Bring to a simmer and cook for about 10-15 minutes, or until sauce thickens. Add the ravioli to the sauce and toss to combine. Serve topped with pine nuts and walnuts. Add more parsley and parmesan to taste. view disclaimer
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Cheese Ravioli with Pumpkin Alfredo
Ingredients:
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
Directions: Bring a pot of water to boil and cook the ravioli according to package instructions. In a medium sized bowl, whisk together the flour, chicken broth, and milk. Melt the butter in a large skillet over medium heat. Add the garlic and sauté until golden brown. Add the milk mixture, parmesan cheese, pumpkin, parsley, sage, and nutmeg. Mix together. Bring to a simmer and cook for about 10-15 minutes, or until sauce thickens. Add the ravioli to the sauce and toss to combine. Serve topped with pine nuts and walnuts. Add more parsley and parmesan to taste.
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