Ingredients:
1/3 cup dry white wine (I used 2 T. butter instead)
1/4 cup shallots
1 container (10 oz) alfredo sauce
1/2 cup pumpkin puree
1 T chopped fresh sage or 1 tsp. ground sage
2 packages (9 oz. each) four cheese ravioli (about 5 cups)
2 T. chopped green onion (take it or leave it)
Instructions:
Cook wine (or butter) ans shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirrin occasionally, until heated through. Prepare pasta according to package directions and drain, reserving 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion and season with ground black pepper. Makes 4 servings.
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