Italian

Ravioli with Pumpkin Alfredo is for Dinner.

Ravioli with Pumpkin Alfredo takes 10 minutes to prepare.

Ravioli with Pumpkin Alfredo takes 20 minutes to cook.

Ravioli with Pumpkin Alfredo makes 4 servings.

The ingredients for Ravioli with Pumpkin Alfredo are:

1 package (25 oz) frozen cheese ravioli (I use Butoni)
3 tablespoons flour
2 cups vegetable broth
1 cup milk
2 tablespoons butter
3 cloves garlic, minced
? cup shredded Parmesan cheese
? cup canned pumpkin puree
? cup minced fresh parsley
1 tablespoon minced fresh sage
dash of freshly grated nutmeg
1/4 cup toasted walnuts
? cup toasted pine nuts (optional, not in nutrition info)

Here is how you make Ravioli with Pumpkin Alfredo:

InstructionsBring 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.Serving Size: Makes 4 equal servingsNumber of Servings: 4Recipe submitted by SparkPeople user NTAYLOR578.

The nutritional information for Ravioli with Pumpkin Alfredo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 280.2

• Total Fat: 16.7 g
• Cholesterol: 37.7 mg
• Sodium: 831.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.2 g
• Protein: 11.9 g

Ravioli with Pumpkin Alfredo is Italian cuisine.

The dietary needs meet for Ravioli with Pumpkin Alfredo is Vegetarian