Cheese Ravioli With Pumpkin Sage Sauce

Submitted by BecR2400

"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: 30mins
• Ingredients: 13
• 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.

Reviews

[Stephie B.]

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 : )

 

[ncmysteryshopper]

We all loved this dish! This is one of those wonderful recipes that is a snap to make and tastes super gourmet. Fresh Sage is important, i wouldn't use dried. The pumpkin-sage sauce was delicious! I served it with sun-dried tomato focaccia and a Cesar salad. Thank you for a quick, easy and super fabulous dinner!

 

[unicornsrs]

I was looking for a sauce for the butternut squash ravioli I bought. When I saw this recipe, I thought it would be perfect. I was right! I hate pumpkin, BUT I LOVE this recipe. a definite keeper! The only thing I did different was: I used less parmesan cheese based on personal preference.

 

[Jeccalee]

This sauce is simple and foolproof to prepare and amazingly tasty. The first time I made it, I followed the recipe closely, though I used homemade pumpkin puree rather than from a can (might make the flavor more mild?). The second time, I substituted half a chipotle pepper in adobo sauce because I was looking for some extra flair. Everyone loved it both times! Don't be afraid to make this because you think it will be like pumpkin pie on your pasta, because it's not. The flavor of pumpkin is mild and meshes well with the alfredo and gives it the perfect oomph into savory. I will definitely continue to make this sauce in the future!

 

[ladyroseofrohan]

Absolutely amazing. Have to admit I made a little customized changes too: half the butter, twice the wine, and a sprinkle of nutmeg, but in general followed the recipe. Excellent!