CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE

Cheese Ravioli with Pumpkin Alfredo Sauce image

When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (25 ounces) frozen cheese ravioli
3 tablespoons all-purpose flour
2 cups fat-free milk
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 garlic cloves, minced
2 tablespoons butter
1/2 cup shredded Parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
Dash ground nutmeg
1/4 cup pine nuts, toasted
1/4 cup chopped walnuts, toasted

Steps:

Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.

Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.