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Categories:Viewed: 49 - Published at: 3 years ago
Ingredients
- 13 cup dry white wine
- 1 shallot, chopped (approximately 1/4 cup)
- 10 ounces alfredo sauce (bottled, or see Fettuccine Alfredo Sauce)
- 12 cup pumpkin, pure (not pumpkin pie mix)
- 14 teaspoon cinnamon
- 18 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 18 ounces cheese ravioli (refrigerated or frozen)
- 2 tablespoons green onions, chopped
Method
- Place wine and shallots in saucepan and cook over medium heat, and cook until reduced down to about 1 tablespoon, stirring often, about 8 minutes.
- Stir in sauce, pumpkin, cinnamon, nutmeg and sage.
- Cooking until heated through, stirring occasionally.
- Prepare pasta according to directions, drain, reserving 1/4 cup cooking water.
- Stir reserved water into sauce and toss with pasta.
