prep time: tbd
cook time: tbd
1 package (25-ounces) frozen chicken & mozzarella ravioli
3 tablespoons flour
2 cups milk
1 can 14-1/2 ounces chicken broth
3 garlic cloves - minced
2 tablespoons butter
1/2 cup shredded parmesan cheese
1/2 cup canned pumpkin
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage
dash ground nutmeg
1/4 cup pine nuts - toasted
1. cook ravioli according to package directions. meanwhile, in a large bowl, whisk the flour, milk and broth.
2. in a large skillet, saute garlic in butter until tender. stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. drain ravioli and stir into sauce. sprinkle with nuts.
note: if sauce is too liquidy, add a bit more flour.
- spokane dinner club blog