Wednesday, January 26, 2011

Cheese Ravioli with Pumpkin-Sage Sauce

This is from a Buitoni advertisement in a magazine, and it's what I would consider a "cheater recipe" because it requires a very Sandra Lee-esque combination of prepared ingredients. Fortunately, this turned out to be very good. I did not use Buitoni (ahaha suck it!) and instead used a locally-made alfredo sauce. Organic canned pumpkin, some fresh ravioli... it was a good combination. The shallots and white wine are a great addition. We really liked it. Don't skip the green onions because they are nice. This is a great lazy weeknight meal, definitely.


Cheese Ravioli with Pumpkin-Sage Sauce
Buitoni advertisement

Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Nectar, soft bread sticks and a crisp green salad add contrast and flavor.

1/2 cup dry white wine
1/4 cup chopped shallots
1 container (10 ounces) BUITONI® Refrigerated Alfredo Sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
2 packages (9 ounces each) BUITONI® Refrigerated Four Cheese Ravioli
2 tablespoons chopped green onions

1. COOK wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.

2. PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

Servings: 4

1 comment:

Anonymous said...

I made this tonight! It was good and surprisingly not sweet. The whole pumpkin thing had me and the hubby thinking it was going to be sweet and weird, but not so! The fact that my adamantly anti-vegetarian husband tolerated it is a plus. He even had a second helping! Oh, and I went with cooking wine because an actual bottle would have been at the house forever. - Audrey