Cheese Ravioli With Pumpkin Sage Sauce

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!

• Ready In: 30 mins
• Serves: 4

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

1. Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
2. 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.
3. Stir in the pumpkin and heat through.
4. Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
5. TO SERVE:
6. Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.