Ravioli with Pumpkin Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 package (25 oz) frozen cheese ravioli (I use Butoni)3 tablespoons flour2 cups vegetable broth1 cup milk2 tablespoons butter3 cloves garlic, minced� cup shredded Parmesan cheese� cup canned pumpkin puree� cup minced fresh parsley1 tablespoon minced fresh sagedash of freshly grated nutmeg1/4 cup toasted walnuts� cup toasted pine nuts (optional, not in nutrition info)
Instructions
Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user NTAYLOR578.
Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user NTAYLOR578.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 16.7 g
- Cholesterol: 37.7 mg
- Sodium: 831.3 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.2 g
- Protein: 11.9 g
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