Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade)

Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup dry white wine
• 1⁄4 cup  chopped shallot
• 10  ounces alfredo sauce
• 1⁄2 cup pumpkin puree (increase to 3/4 cup for more pumpkin flavor)
• 1  tablespoon  chopped fresh sage or 1  teaspoon ground sage
• 18  ounces  cheese ravioli
• 2  tablespoons  chopped green onions

Directions

1. Boil pasta according to package directions.
2. In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
3. Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
4. When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
5. Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.