Pumpkin Sage Ravioli Recipe
 Perfect for my Italian artists:
1/2 cup dry white white or chicken stock (I used a bit of both) 1/4 cup shallots chopped (I used closer to a third cup..no problem) 1 1/3 purchased Alfredo sauce (no, I didnt make my own, I'm not nuts) 1/2 cup cooked pumpkin --canned (make bread with the rest) 1 1/2 teaspoon dried sage 2 9 ounce packaged refrigerated four cheese ravioli 2 Tablespoons fresh parsley 2 Tablespoons chopped hazelnuts, toasted (walnuts or pine nuts are fine) Gently toast nuts in dry skillet until they smell warm and yummy. Set aside. In separate large skillet combine wine (or broth) and shallots and cook 5 minutes until most of the liquid is evaporated, stir frequently. Add Alfredo sauce, pumpkin, and sage. Whisk to blend. Just heat through, everything is cooked. Meanwhile cook pasta according to directions, reserve 1/2 cup liquid, drain the rest. Stir the reserved liquid and chopped parsley into the pumpking sauce. Pour over pasta and toss gently. Serve and garnish with the toasted nuts and fresh sage if you have any, not important. Served with a separate course: wild green salad and sauteed chicken breasts with balsamic vinegar. |
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Oh, you hit a warm spot for me. This sounds delicious. I was just saying to a friend that it's almost time to bring out recipes with pumpkin and about a month ago... Mr J said he liked ravioli. I thought he didn't, which is why I never made it!!! So, I promise to try this too!! Right now I'm just trying to stay awake while I type this  |
| That sounds sooooo good.... |
| Yum, perfect for fall. |
| That sounds so so good! |
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