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Cheese Ravioli in Pumpkin Alfredo Sauce





Serves 8 |
A delicious way to incorporate Autumn into dinner.
Ingredients:
1 package cheese ravioli, 25 oz. |
3 tablespoons flour |
1 cup milk |
2 cups vegetable broth |
2 tablespoons butter |
3 cloves garlic, minced |
1/2 cup canned pumpkin puree |
1/2 teaspoon ground nutmeg |
1/4 cup finely chopped parsley |
1 tablespoon finely chopped sage |
3/4 cup grated parmesan cheese |
Chopped walnuts, for topping |
Directions:
- Bring a pot of water to boil and cook the ravioli according to package instructions. Set aside.
- In a medium sized bowl, whisk together the flour, milk and vegetable broth. Set aside.
- Melt the butter in a large skillet over medium heat. Once melted, add garlic and saute until golden brown.
- Pour the milk mixture into the skillet, then add pumpkin puree, ground nutmeg, parsley, sage and parmesan cheese. Stir together well.
- Bring to a simmer and cook for 15 minutes, until sauce thickens.
- Add the ravioli to the skillet and toss until well coated.
- Spoon the ravioli and pumpkin alfredo sauce onto serving plates and top with walnuts.
Main Ingredient: | Cheese Ravioli |
Cooking Method: | Stovetop |
Course: | Dinner |
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