Ravioli with Pumpkin Sauce
October 2024, VOLUME 1, ISSUE LXVI
Ravioli with Pumpkin Sauce
INGREDIENTS
1 package (25 oz) frozen cheese ravioli
3 tablespoons flour
2 cups chicken broth
1 cup milk
2 tablespoons butter
3 cloves garlic, minced
1/2 cup shredded Parmesan cheese
1/2 cup pumpkin puree (canned or homemade)
1/4 cup minced fresh parsley
1 tablespoon minced fresh sage
dash of freshly grated nutmeg
1/4 cup toasted pine nuts
1/4 cup chopped walnuts, toasted
DIRECTIONS:
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.
From Taste and Tell Blog
