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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.
| Course: | Dinner, Lunch |
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