Thursday, October 4, 2012
Can I just begin with...this is so amazing!
I know I usually start off all of my posts this way, reason being, well, I don't post anything that isn't amazing!
This is parmesan ravioli in a creamy pumpkin alfredo sauce that will knock your socks off! Perfect for fall, perfect for the pasta lover, and guess what?
Your kids are going to love it, too.
You know what's another great element to this, already amazing, dish?
It cooks, in like, 15 minutes.
You heard me.
So what are you waiting for?
2 9-ounce pkg. of cheese ravioli
1 tbsp. butter
1 small shallot finely chopped
1/2 cup pure canned pumpkin
pinch of nutmeg
1 1/4 heavy cream
1/4 grated parmesan cheese, plus more for topping
freshly ground pepper
chopped fresh parsley, for topping (optional)
Brin a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil.
Reduce the heat to medium low; simmer, stirring until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the ravioli to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
Enjoy fall foods, friends!
**Adapted from Food Network Magazine**