Cheese Ravioli With Pumpkin Sage Sauce
Created by Galley_Wench on October 23, 2011
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #1170
Ingredients
- 1/3 cup dry white wine
- 1 shallot, chopped (approximaely 1/4 cup)
- 10 ounces alfredo sauce
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 18 ounces cheese ravioli (refrigeratord or frozen)
- 2 tablespoons green onions, chopped
How to Make
-
Step 1: Place wine and shallots in saucepan and cook over medium heat, and cook until reduced down to about 1 tablespoon, stirring often, about 8 minutes.
-
Step 2: Stir in sauce, pumpkin, cinnamon, nutmeg and sage.
-
Step 3: Cooking until heated through, stirring occasionally.
-
Step 4: Prepare pasta according to directions, drain, reserving 1/4 cup cooking water.
-
Step 5: Stir reserved water into sauce and toss with pasta.
Nutritional Facts
- Serving Size: 1 (263.2 g)
- Calories 659.3
- Total Fat - 41.4 g
- Saturated Fat - 25 g
- Cholesterol - 127.9 mg
- Sodium - 987.8 mg
- Total Carbohydrate - 62.3 g
- Dietary Fiber - 3.1 g
- Sugars - 34.1 g
- Protein - 12.4 g
- Calcium - 155.2 mg
- Iron - 2.3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg