KENILWORTH, NJ - Welcome to Cooking in Kenilworth. Each week TAPintoKenilworth will showcase a new recipe. This week is Jaime Smith's Pumpkin Ravioli.
Submitted By: Jaime Smith
Ravioli with Pumpkin Alfredo Recipe
(Taste and Tell)
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yield: 4 servings
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.
1 package (25 oz) frozen cheese ravioli
3 tablespoons flour
2 cups chicken broth
1 cup milk
2 tablespoons butter
3 cloves garlic, minced
1/2 cup shredded Parmesan cheese
1/2 cup canned pumpkin puree
1/4 cup minced fresh parsley
1 tablespoon minced fresh sage
Dash of freshly grated nutmeg
1/4 cup toasted pine nuts
1/4 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 purée, 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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