Pumpkin, sage and nutmeg add a warm richness to this Alfredo recipe that is served over ravioli for a comforting and easy fall or winter dinner.
As much as I love pumpkin desserts, I think that using pumpkin in savory dishes often gets ignored. Which is quite a shame, because I think it works so perfectly for dinner just as well as it does for dessert. I’m no stranger to adding pumpkin to my pasta or chili, and whenever I come across a recipe that uses pumpkin in a savory recipe, I’m automatically drawn to it.
I was at a dinner last night, and there were two people at the table who admitted to not being big pumpkin fans. I think I need to share this recipe with them, as I think even pumpkin haters would love this. The pumpkin flavor is not overpowering, but the sauce definitely tastes a little different than your normal Alfredo sauce. I think it’s the perfect way to warm up your pasta sauce!
This sauce does take a little longer to thicken up than any other Alfredo recipe that I’ve tried, but just be patient and let it cook down. If you want a more prominent pumpkin flavor, you can also add in more pumpkin puree. My husband wasn’t 100% sold on topping the pasta with pine nuts and walnuts, but I loved the texture and crunch that they added to the final dish. The good thing about it is that you can serve them on the side and whoever wants nuts can add them.
This Ravioli with Pumpkin Alfredo Recipe is definitely a great way to warm up your fall evenings!
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- 1 package (25 oz) frozen cheese ravioli
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup shredded Parmesan cheese
- ½ cup canned pumpkin puree
- ¼ cup minced fresh parsley
- 1 tablespoon minced fresh sage
- dash of freshly grated nutmeg
- ¼ cup toasted pine nuts
- ¼ cup chopped walnuts, toasted
- Bring a large pot of water to a boil and cook the ravioli according to the package directions. Drain.
- Meanwhile, in a large bowl, whisk together the flour, chicken broth and milk.
- In a large skillet, melt the butter. Add the garlic and cook until fragrant, 30-60 seconds. Add in the milk mixture, Parmesan cheese, pumpkin puree, parsley, sage and nutmeg. Cook uncovered, stirring occasionally, until thickened, about 10-15 minutes.
- Stir the ravioli into the sauce. Serve topped with the pine nuts and walnuts.
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