Spinach-Cheese Ravioli with Pumpkin Sauce

YU-UH-UHM!!!

Creamy savory comfort food, that you don't have to feel too guilty about.... very good for a cold autumn evening.

Cook frozen ravioli according to package directions. (We used the spinach-cheese ravioli that comes in a big bag at Costco) Start water boiling for ravioli while you mince the shallots & garlic for the sauce, adding ravioli to the water when it comes to a boil. Drain ravioli. Toss ravioli in sauce and serve hot.

Variation: Toss leftover roast chicken in with sauce & ravioli.


For the sauce: (good for about 3 main course portions of ravioli)

• 2 T Butter
• 1/2 shallot, minced
• 1-2 cloves garlic
• liberal dash of cinnamon
• 1 T dried or chopped fresh parsley
• dash of nutmeg
• dash of pepper
• 1 1/3 cup puree'd pumpkin*
• 1 cup (approx) chicken broth, or to desired consistency
• 1/2 cup half&half
• 1/2 cup shredded parmesan (fresh! not the powdered kind!)
• salt to taste

1.  In a medium saucepan, melt butter on med heat. Add shallots, garlic, cinnamon, parsley, nutmeg and pepper. Saute until shallot is translucent.

2. Add puree'd pumpkin and mix. Stir in chicken broth slowly until sauce is desired consistency, or just slightly thicker. Cook on medium heat, stirring occasionally until sauce is starting to bubble.

3. Pour in half&half, stir, allow to come back up to temp, but do not boil. Stir in parmesan until melted. Salt to taste. Turn heat to lowest setting, cover and simmer for 5 min.