Categories: Main Dish, Pasta, Pumpkin
Ingredients
- 18 ounces fresh four-cheese ravioli
- 2 tablespoons dry white wine
- 1/4 cup chopped green onion
- 1/2 cup butter (1/4 lb.)
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/8 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
- 1/2 cup 100% pumpkin puree (Libby's canned pumpkin)
- parmesan cheese
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup toasted pine nuts
Directions
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Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
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Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
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Stir in the pumpkin and heat through.
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Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
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TO SERVE:.
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Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.