The creamy, rich sauce here evokes high-end restaurant fare, yet it couldn’t be easier to make. You can use any size pasta, but the larger ravioli is particularly impressive. Round out the meal with a spinach and red onion salad and some crusty bread.
1 (9- to 10-oz.) pkg. fresh or frozen cheese ravioli
1 tablespoon butter
1/4 cup minced shallots
1/4 cup white wine or apple cider
2 teaspoons dried sage
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup canned pure pumpkin
1/3 cup lower-sodium vegetable or chicken broth
1/4 cup heavy whipping cream
1/4 cup chopped walnuts, toasted*
1. Cook ravioli according to package directions; drain.
2. Meanwhile, melt butter in medium saucepan over medium heat. Cook shallots 2 minutes or until almost tender, stirring constantly. Stir in wine, sage, pumpkin pie spice, salt and pepper; simmer 30 seconds. Stir in pumpkin, broth and cream. Bring to a gentle boil; simmer 2 minutes or until slightly thickened.
3. Spoon sauce over ravioli; sprinkle with nuts.
2 (1 1/2-cup) servings
PER SERVING: 545 calories, 36.5 g total fat (16 g saturated fat), 18 g protein, 34 g carbohydrate, 180 mg cholesterol, 1455 mg sodium, 4 g fiber
TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.