Cheese Ravioli with Pumpkin Alfredo Sauce Recipe
- 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
- 1. Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
- 2. 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.
- 3. Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.
1 cup: 420 calories, 16g fat (6g saturated fat), 29mg cholesterol, 662mg sodium, 50g carbohydrate (6g sugars, 4g fiber), 19g protein.
Reviews for Cheese Ravioli with Pumpkin Alfredo Sauce
"I thought it turned out a little bland but a good start to add more of my own flavors. I followed the recipe but doubled it since I was makin it for a potluck at work. I added cinnamon, onion flakes, salt, basil and some Parmesan cheese...mmmmm much better! I may use whole milk next time to see if it thickens up better. I'd make it again with my additions. I also opted to not add the nuts due to allergies"
"I also added 1 cup of pumpkin instead of the half a cup the recipe calls for..."
"This was very good. It was a nice change of sauce for the ravioli. Did not use the nutmeg or nuts. I would definately make this again."
"Easy and delicious. Does not have a strong pumpkin taste but is still really good. Serve with extra bread for dipping in the sauce."
"Awesome! This is why I love Taste of Home. I saw the recipe in the magazine and wanted to try it, then took the suggestions of the previous reviewers. I only used 2 cups of liquid (1 chicken broth, 1 milk) and 2 tablespoons of flour. I made the roux the more traditional way, mixing the flour and butter in the pan and then adding the liquid slowly. I also threw in a pinch of red pepper flake. It turned out wonderfully! My husband said it could have been more pumpkin-y so I may add more next time, but otherwise this is a winner!"
"It was just okay. The sauce seemed to be really runny and didn't have much of a pumpkin flavor. I used the recommended 1/2 cup of pumpkin but I don't think it was enough since my sauce was very pale compared to the picture shown."
"This was good but I thought it needed some tweaking. The flavors were a little bland and the sauce very runny. I didnt' care for the way the "rue" was made in this recipe, which I believe made the sauce runnier then it should have been. With some tweaking I think this could be a winner."
"I made some slight adjustments by enhancing the flavor but this will be a keeper. Thanks."
"The taste was phenominal; even 4 year old and husband agreed. My only complaint is it was a bit runny. I would use 1/2 the liquids called for."
"My Husband and I decided this was a keeper recipe. I added browned crumbled spicy Italian sausage to the sauce and substituted chicken and cheese stuffed ravioli and topped with fresh snipped chives. Next time I make this recipe I will substitute a stronger cheese in place of the Parmesan such as a Romano or Asiago for a bit more flavor."
"Needs more flavor."
"My son took one bite then asked for more sauce. And he cleaned his plate! I think it needed just a dash of red pepper."
"I would make again with additional more flavor. It was very bland."
"The kids liked it, but I thought it was a little on the bland side. But I would make it again since they ate it."
"This recipe was excellent! The pumpkin alfredo was simply decadent!"
"Only complaint I have is that my sauce never thickened..."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.