Pumpkin Alfredo Ravioli

PUMPKIN ALFREDO RAVIOLI

Pumpkin always makes you think of autumn and fall...and with winter fast approaching, we need to squeeze every last moment out of fall that we can! 

This recipe is a real autumn treat. Pumpkin Alfredo over your favorite type of ravioli. Delicious. 

When I first saw this recipe, I was a little hesistant because of the unique flavors, but thought I would give it a try. It was a real hit in our house, and I suggest you make it for dinner one night this week. 

It is a simple recipe to throw together, and we had delicious leftovers for another night. 

*With the leftover pumpkin puree, I made pumpkin bread this afternoon. It is disappearing quickly in our house :) 

Ingredients

1 package ravioli (anywhere from 18-25oz will work)

3 Tablespoons Flour

2 Cups Chicken Broth

1 Cup Milk (Any kind)

2 Tablespoons Butter

4 Cloves Garlic-minced

1/2 Cup Shredded Parmesan Cheese

1/2 Cup of Canned Pumpkin Puree

1/4 Fresh Parsley- minced

1 teaspoon dried sage

Nutmeg for topping

STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

Butter makes everything smell even more delicious

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

Those are very pretty colors

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top! 

I would be lying if I said I did not "sample" these as soon as they hit the sauce

Enjoy your autumn dinner! 

*Adapted from: http://www.tasteandtellblog.com/ravioli-pumpkin-alfredo-recipe/

Printable Recipe

PUMPKIN ALFREDO RAVIOLI

Ingredients

1 package ravioli (anywhere from 18-25oz will work)
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Milk (Any kind)
2 Tablespoons Butter
4 Cloves Garlic-minced
1/2 Cup Shredded Parmesan Cheese
1/2 Cup of Canned Pumpkin Puree
1/4 Fresh Parsley- minced
1 teaspoon dried sage
Nutmeg for topping


STEP ONE: Cook ravioli according to the package directions. Drain and set aside. 

STEP TWO: In a large bowl, whisk together the flour, chicken broth and milk

STEP THREE: In a large skillet, melt the butter over medium-high heat. Add in the minced garlic and cook for one minute. 

STEP FOUR: Add the milk mixture, parmesan cheese, pumpkin, parsley and sage to the skillet. Stir all together. 

STEP FIVE: Reduce heat to medium. Cook uncovered for 15-20 minutes. 

STEP SIX: Stir the ravioli into the sauce you made. Put a dash of nutmeg on top if you wish.