This recipe is actually quite simple since I kinda cheat with it and add an already made ingredient - jarred Alfredo Sauce (gasp!). Now let me 1st start by telling you that normally I make my own Alfredo Sauce for this dish, no really I do, BUT since I also work full-time and we were having company over for dinner, this had to be a quick dish. And yes I do feel like I have to make excuses for using jarred sauce!
Anyhoo, it was good, actually delish even.
So here are the ingredients. Forgive the jar with no label. It's a habit of mine to rip them off since I love saving jars, but I do not want a repeat of the "dishwasher incident". Trust me, it was ugly.
1/2 cup dry white wine
1 medium shallot chopped
10 ounce jar of Alfredo sauce
3/4 cup of canned pumpkin
1/4 teaspoon nutmegStir occasionally and cook until the wine is reduced to about a tablespoon.
- Boil water with a pinch salt for the ravioli's.
Since the oldest was off to college the next day.. I needed a lil destresser, so I enjoyed a glass of vino while preparing dinner. I highly recommend it.
Stir sauce, pumpkin and sage into the shallots. Cook, stirring occasionally for about 3-4 minutes.
Drain cooked pasta and pour sauce over the pasta. Sprinkle with nutmeg - toss and serve. Of course I forgot to take a picture of the dish "plated". Oh well. Trust me when I say it's delicious. Enjoy