Ingredients
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18
-
2
-
1/4
-
1/2
-
3/4
-
1/2
-
1/8
-
1/4
-
2
-
1/2
-
-
-
-
-
Directions
Cheese Ravioli With Pumpkin Sage Sauce, Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!, During the summer we usually get fresh handmade pastas from a couple at our Farmer’s Market. Unfortunately, they were out of their cheese ravioli by the time we got there. I had to use Buitoni 4 cheese from the refrigerator section at the grocery store. I substituted broth for the wine, used the dried sage and also used homemade pumpkin puree instead of canned. We weren’t crazy about the pine nuts and will probably leave them off next time. But, we will definitely be making this again!, Sumptuous and super easy. On the table in about 20 minutes. I do think you could easily get away with half the butter and not lose the richness. A delicious memorable meal.
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Steps
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1
Done
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Prepare Ravioli According to Package Directions. Drain the Ravioli and Set Aside, Keep Warm. |
|
2
Done
|
Meanwhile, in a Skillet Saute the Green Onions in the Wine and Butter Over Medium Heat Until the Onions Are Softened and the Butter Is Melted and Begins to Foam. |
|
3
Done
|
Stir in the Pumpkin and Heat Through. |
|
4
Done
|
Remove from Heat and Blend in the Cream, Parmesan Cheese, Salt, Pepper, and the Sage Leaves, Stirring Well to Combine. |
|
5
Done
|
to Serve: |
|
6
Done
|
Spoon the Warm Sauce Over the Ravioli. Garnish With Parmesan Cheese, Snipped Parsley and Toasted Pine Nuts. |
