|
|
 Hosted By
DnD |
|
 |
|
|
|
|
|
|
|
|
|
 |
|
Cheese Ravioli with Pumpkin Alfredo Sauce
|
|
Serving Size -
4
|
|
Prepared By -
DnD
|
Recipe Rating
* * * * *
|
Printer Friendly Recipe
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
3 tablespoons all-purpose flour |
|
|
|
|
14 ounces reduced-sodium chicken broth |
|
|
|
|
|
|
1 cup shredded Parmesan cheese |
|
|
|
|
1-1/2 teaspoons minced fresh sage |
|
|
|
|
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. |
|
|
|
|
|
|
|
|