Categories: Main Dish, Pasta, Pumpkin

Ingredients

• 18 ounces fresh four-cheese ravioli
• 2 tablespoons dry white wine
• 1/4 cup chopped green onion
• 1/2 cup butter (1/4 lb.)
• 3/4 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh sage leaves (or 1 teaspoon dry sage leaves)
• 1/2 cup 100% pumpkin puree (Libby's canned pumpkin)
• parmesan cheese
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup toasted pine nuts

Directions

1. Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.

2. Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.

3. Stir in the pumpkin and heat through.

4. Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.

5. TO SERVE:.

6. Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.

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