Recipe by BecR
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Top Review by Stephie Biggs
For those who don't like sage......I hope it's fair for me to review this with all of my adaptations, BUT the way I made this WE LOVED!!! Omitted sage and replaced with ~1/8 - 1/4 tsp nutmeg. Lessened the butter to 1/4 cup and added some olive oil. Replaced 3/4 cup cream with light sour cream and added ~1/2 cup brown sugar. I LOVE sweet, savory dishes like that. Used pecans instead of pine nuts and toasted them with the onions. We both REALLY liked it "our" way. I hope I can intice others who do not really care for sage to try your recipe : )
- 510.29 g fresh four-cheese ravioli
- 29.58 ml dry white wine
- 59.14 ml chopped green onion
- 118.29 ml butter (1/4 lb.)
- 177.44 ml heavy cream
- 118.29 ml parmesan cheese, grated
- 0.59 ml salt
- 1.23 ml fresh ground black pepper
- 29.58 ml chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
- 118.29 ml 100% pumpkin puree (Libby's canned pumpkin)
- parmesan cheese
- 59.14 ml chopped fresh Italian parsley
- 59.14 ml toasted pine nuts
Directions See How It's Made
- Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
- 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.
- Stir in the pumpkin and heat through.
- Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
- TO SERVE:.
- Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.