ravioli with pumpkin alfredo sauce

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
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

steps:
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