Tuesday, October 19, 2010

Ravioli with Creamy Pumpkin Sage Sauce

I love fall and everything that goes with it. I try to make a new pumpkin recipe every year and here was the one for this year. It was quite good!

Here is the original recipe.
1/2 cup dry white wine
1/4 cup shallots
10oz prepared alfredo sauce
1/2 cup pure pumpkin
1 Tablespoon of sage
2-9oz packages of cheese ravioli
2 Tablespoons of chopped green onions

Cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
Prepare pasta according to package directions; drain, reserving cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

I made the following changes:
Sauteed my shallots in butter and then added the wine.
I also added a little minced garlic in with the shallots.
And seasoned with a little black pepper while cooking instead of later.
I sprinkled the top with more sage instead of green onions.

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