Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade)
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 118.29 ml dry white wine
- 59.14 ml chopped shallot
- 283.49 g alfredo sauce
- 118.29 ml pumpkin puree (increase to 3/4 cup for more pumpkin flavor)
- 14.79 ml chopped fresh sage or 4.92 ml ground sage
- 510.29 g cheese ravioli
- 29.58 ml chopped green onions
directions
- Boil pasta according to package directions.
- In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
- Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
- When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
- Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
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Reviews
-
Simple to prepare and delicious, we enjoyed this midweek supper, made as directed other than that I made my own Alfredo sauce.. I just can't seem to find it ready-made here. I also used fresh pumpkin, steaming it until tender and then mashing. A creamy rich pasta with the pumpkin adding fibre and fresh flavour, I also enjoyed the subtle undertones of sage, freshly picked from my garden. Luxurious enough to serve to guests, quickly and simply prepared for own supper, this is a winner, thanks, JB! Made for Vegetarian swap#9, April 2009
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri