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Cheese Ravioli with Pumpkin Alfredo

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Ingredients:

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

Directions:

  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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