My personal goal, besides sharing these recipes with you, is to try as many new pumpkin things as I can over the next month or so.
So here's to pumpkin!


Cheese Ravioli with Pumpkin Sage Sauce
1/3 cup dry white wine
1/4 cup shallots*
10 oz Alfredo Sauce
1/2 cup canned 100% Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18-20 oz Four Cheese ravioli**
2 tablespoons chopped green onion
*in a pinch onion works great
**I use the Hillcountry Fare frozen four cheese ravioli (from HEB) but any brand frozen will do, or the Buitoni refrigerated kind
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 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion and season with ground black pepper.
Makes 4 servings.
1/3 cup dry white wine
1/4 cup shallots*
10 oz Alfredo Sauce
1/2 cup canned 100% Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18-20 oz Four Cheese ravioli**
2 tablespoons chopped green onion
*in a pinch onion works great
**I use the Hillcountry Fare frozen four cheese ravioli (from HEB) but any brand frozen will do, or the Buitoni refrigerated kind
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 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion and season with ground black pepper.
Makes 4 servings.









