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!
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INGREDIENTS
Nutrition- 18ounces fresh four-cheese ravioli
- 2tablespoons dry white wine
- 1⁄4cup chopped green onion
- 1⁄2
- 3⁄4cup heavy cream
- 1⁄2
- 1⁄8teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 2
- 1⁄2
- 1⁄4cup chopped fresh Italian parsley
- 1⁄4cup toasted pine nuts
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DIRECTIONS
- 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.
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