Cheese Ravioli with Pumpkin Alfredo Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			12 ounces cheese ravioli 3 tablespoons all-purpose flour 2 cups fat-free milk 14 ounces reduced-sodium chicken broth 3 garlic cloves, minced 2 tablespoons butter 1 cup shredded Parmesan cheese 1/2 cup canned pumpkin 1-1/2 teaspoons minced fresh sage Dash ground nutmeg 1/4 cup pine nuts, toasted
			In a large bowl, whisk the flour, milk and broth. In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally. Drain ravioli and stir into sauce. Sprinkle with nuts. Cook ravioli according to package directions.