Semi Homemade Ravioli with Pumpkin Sage Sauce

Remember last week's post where I mentioned that I my daughter's was going off to college and she requested her "last meal" to be Ravioli's with Pumpkin Sage Sauce? I'm sure you were all waiting for it so here it is. :-)
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 nutmeg

1 tablespoon chopped fresh sage or 1 teaspoon ground sage

36 - 48 cheese ravioli's  

Stir occasionally and cook until the wine is reduced to about a tablespoon. 

Boil water with a pinch salt for the ravioli's.

Cook shallots in the white wine in a medium sauce pan over medium heat. 

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

I'm linking this on: Just something I whipped up Monday, Sumo's Sweet Stuff, All thingz Related