Cheese Ravioli with Pumpkin Alfredo Sauce

Name: Cheese Ravioli with Pumpkin Alfredo Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 118 milliliters canned pumpkin; 709 grams package frozen cheese ravioli; 397 grams can reduced-sodium chicken broth; 473 milliliters fat-free milk; 3 Tbsps all-purpose flour; 59 milliliters minced fresh parsley; 1 teaspoon minced fresh sage; 3 garlic cloves, minced; 1 Dash ground nutmeg; 118 milliliters shredded Parmesan cheese; 59 milliliters pine nuts, toasted; 59 milliliters chopped walnuts, toasted

Cheese Ravioli with Pumpkin Alfredo Sauce might be just the main course you are searching for. This recipe serves 6. One serving contains 585 calories, 26g of protein, and 27g of fat. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up milk, garlic cloves, sage, and a few other things to make it today. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.

Ingredients you will need

Ravioli

Broth

All Purpose Flour

Milk

Equipment you will use

Whisk

Bowl

In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.

Ingredients you will need

Parsley

Pumpkin

Butter

Cheese

Garlic

Nutmeg

Milk

Sage

Equipment you will use

Frying Pan

Drain ravioli and stir into sauce.

Ingredients you will need

Ravioli

Sauce

Sprinkle with nuts.

Ingredients you will need

Nuts

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

butter 118milliliters

canned pumpkin 709grams

package frozen cheese ravioli 397grams

can reduced-sodium chicken broth 473milliliters

fat-free milk 3Tbsps

all-purpose flour 59milliliters

minced fresh parsley 1teaspoon

minced fresh sage 3

garlic cloves, minced 1Dash

ground nutmeg 118milliliters

shredded Parmesan cheese 59milliliters

pine nuts, toasted 59milliliters

chopped walnuts, toasted

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Fonterutoli Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume