Cheese Ravioli with Pumpkin Alfredo Sauce
Cheese Ravioli with Pumpkin Alfredo Sauce
Directions
- Bring a large pot of salted water to a boil. Add the cheese ravioli and cook as the label directs. Reserve ½ cup cooking water, and then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and garlic cook, stirring, until slightly soft, about 2 minutes.
- Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.
- Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
- Add the cheese ravioli to the skillet and toss with the sauce, adding some of the reserve cooking water to loosen, if needed.
- Divide among plates and top with toasted pumpkin seeds, walnuts, grated Parmesan cheese and parsley.
Ingredients
- 2 1/2 cups Nature's Best Dairy® Cream, Heavy
- 3/4 tsp. nutmeg, ground
- 8 1/2 cloves Peak Fresh Produce® Garlic, Clove(s), minced
- 2 1/2 Tbsps. Piancone® Oil, Olive
- 2 28 1/2-ounce cans pumpkin, puree
- 2 Tbsps. pumpkin seeds, toasted
- 2 1/2 cups Roma® Cheese Grated, Parmesan, plus more for topping
- 72 Piancone® Jumbo Round Gourmet Cheese Ravioli
- 2 Tbsps. sage, fresh, chopped
- to taste salt and pepper
- 2 Tbsps. walnuts, chopped, toasted
