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Nutrition Facts
Serving Size 1 (128g) Recipe makes 4 servings The following items or measurements are not included below: four-cheese ravioli
Calories 484
Calories from Fat 441		(91%)
Amount Per Serving		%DV
	Total Fat 49.1g	75%
	Saturated Fat 27.5g	137%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 448mg		18%
Potassium 210mg		6%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 1.1g	4%
	Sugars 0.9g
Protein 7.6g		15%
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Week of 9/14/09 (Mom's Birthday Dinner)

KellyMac6

Cheese Ravioli With Pumpkin Sage Sauce

Recipe #328256 | 30 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: BecR
Oct 1, 2008

Creamy alfredo sauce, fresh cheese ravioli and a luscious pumpkin sage sauce combine for a rich and delectable meal! Great served with a crisp green salad and a baguette, or may be served as a starter. Quick and easy recipe.

SERVES 4 (change servings and units)

Ingredients

18 ounces fresh four-cheese ravioli
2 tablespoons dry white wine
1/4 cup chopped green onion
1/2 cup butter (1/4 lb.)
3/4 cup heavy cream
1/2 cup parmesan cheese, grated
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
1/2 cup 100% pumpkin puree (Libby's canned pumpkin)
parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup toasted pine nuts

Directions

1
Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
2
Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
3
Stir in the pumpkin and heat through.
4
Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
5
TO SERVE:.
6
Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.

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Featured Reviews for This Recipe

From: Super Wifey

On Nov 22, 2009

Absolutely amazing. Have to admit I made a little customized changes too: half the butter, twice the wine, and a sprinkle of nutmeg, but in general followed the recipe. Excellent!

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From: ShelJa

On Oct 21, 2009

Simple to make and so good. Me and my son really liked it. My husband and daughter weren't crazy about it but I think it just wasn't there type of dish as it's extremely rich. I would highly recommend it.

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From: sofie #2

On Aug 29, 2009

Delicious. Not too sweet like pumpkin dishes often are. We used whole milk instead of cream and served it with mushroom ravioli for a fall flavor. I would cut down on the butter next time as it was too rich.

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From: Tapout

On Oct 27, 2008

This is really good...Wife and kids gave it a 5 star. I personally would have given it a 4 star rating. Only because it was quite rich. Very tasty but couldn't eat too much since it was so rich. Mind you I did use a very heavy cream so scaling that back a lil bit may help? The pine nuts give a difference, having something crunchy in ravioli. Very good recipe

2 people found this review helpful

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