Ravioli with Pumpkin Alfredo

• Produce

  • 3 cloves Garlic
  • 1/4 cup Parsley, fresh
  • 1/2 cup Pumpkin puree, canned
  • 1 tbsp Sage, fresh

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 1 package Cheese ravioli, frozen

• Baking & Spices

  • 3 tbsp Flour
  • 1 dash Nutmeg

• Nuts & Seeds

  • 1/4 cup Pine nuts, toasted
  • 1/4 cup Walnuts, toasted

• Dairy

  • 2 tbsp Butter
  • 1 cup Milk
  • 1/2 cup Parmesan cheese

Found on tasteandtellblog.com

Description

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
• ½ cup shredded Parmesan cheese
• ½ cup canned pumpkin puree
• ¼ cup minced fresh parsley
• 1 tablespoon minced fresh sage
• dash of freshly grated nutmeg
• ¼ cup toasted pine nuts
• ¼ 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.