Ravioli with Pumpkin Alfredo Sauce

Ingredients

• 1 package (25 ounces) frozen ravioli of your choosing (I used chicken & mozzarella)
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium 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
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
• 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.
• Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

This was delicious. Just the right amount of pumpkin flavor! However, when I make it again, I will add a bit more flour to the sauce, as it was a bit too liquidy.

Recipe from Taste of Home