Cheese Ravioli with Pumpkin Sauce
1/4 cup dry white wine
1/4 cup chopped shallots
1/4 cup finely minced yellow onions
2 tablespoons minced garlic
3 tablespoon extra virgin olive oil
1 cup canned pumpkin
1 tablespoon chopped fresh sage or 2 tablespoon ground sage
1 tablespoon chopped fresh basil or 2 tablespoon dry basil
1 cup fresh baby spinach
2 packages four cheese ravioli
2 chopped green onions
Easy Alfredo Sauce
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 2 T. garlic
* 2 cups milk
* 6 ounces grated Parmesan and pecorino cheese
* 1/8 teaspoon ground black pepper
DIRECTIONS
1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Directions:
Cook wine, garlic, and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin, basil, sage and olive oil. Cook, stirring occasionally, until heated through. Prepare pasta according to packages directions: drain, reserving 1/4 cup cooking water. Stir reserved water into sauce : toss with season with spinach and ground black pepper.
Makes 4 servings
NOTE- You can also just use the flavored ravioli's or even the pasta of your choice and spice it up by adding cooked chicken, shrimp, pine nuts, even 1/4 cup of walnuts to your sauce.