Cheese Ravioli with Pumpkin Alfredo Sauce

Cheese Ravioli with Pumpkin Alfredo Sauce Recipe

• 6 Servings
• Prep/Total Time: 30 min.

15 15 30

Ingredients

• 1 package (25 ounces) frozen cheese ravioli
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, 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, parsley, 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. Yield: 6 servings.

Nutrition Facts: 1 cup equals 420 calories, 16 g fat (6 g saturated fat), 29 mg cholesterol, 662 mg sodium, 50 g carbohydrate, 4 g fiber, 19 g protein. 

Taste of Home magazine/website, June/July 2011