Tuesday, November 18, 2014

Spinach and Cheese Ravioli with Pumpkin Alfredo Sauce

I love a good Alfredo sauce. Usually they are pretty heavy and full of cream, this amazing sauce is just a mixture of milk and chicken broth, the creaminess comes from the pumpkin puree. It also adds a really great sweetness to the sauce, which I just loved!

This simple pasta comes together in under 30 minutes and all you need to add is some lovely steamed asparagus and you have a perfect weeknight dinner!

What you need,

2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
1 cup milk (I used 2% because it is what I had)
1½ cups chicken broth
½ cup pureed pumpkin
¼ cup chopped fresh parsley
1 tbsp. chopped fresh sage
½ cup freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Salt and Pepper to taste

1 pkg. fresh spinach cheese ravioli
½ cup toasted pine nuts

In a large nonstick skillet heat the butter over medium heat. Once the butter has melted and is foamy add the garlic. Stir and cook for 1 minute until fragrant.
Add in the flour and stir cooking for 1-2 minutes until the mixture becomes light brown and has a nutty smell.
Whisk in the milk and chicken broth.  The sauce should start to thicken up pretty quick.

Cook the ravioli according to package directions. Drain and set aside.

Add the parsley, sage, nutmeg and Parmesan cheese to the sauce. Season the sauce to taste with salt and pepper.

Add the cooked pasta to the sauce and stir to coat.

Serve the pasta right away sprinkled with the toasted pine nuts and a little extra Parmesan cheese.

I really loved this pasta. The sauce was creamy and sweet and the pine nuts added a really great texture.

My in house taste tester wasn’t sold on the nuts but I really liked the contrast to the thick creamy sauce. Serve the nuts on the side if you think your people might not like it!



Recipe adapted from Taste and Tell

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