How to Cheese Ravioli with Pumpkin Alfredo Sauce recipe:
1 bundle (25 oz) frozen cheese ravioli,
3 tablespoons all-reason flour,
2 cups fat-unfastened milk,
1 can (14-1/2 oz.) decreased-sodium fowl broth,
three garlic cloves, minced,
2 tablespoons butter,
half cup shredded Parmesan cheese,
half of cup canned pumpkin,
1/four cup minced sparkling parsley,
1-half teaspoons minced clean sage,
Dash floor nutmeg,
1/4 cup pine nuts, toasted,
1/four cup chopped walnuts, toasted
How to Preparation:
Cook ravioli consistent with package deal guidelines. Meanwhile, in a huge bowl, whisk the flour, milk and broth.
In a huge skillet, saute garlic in butter until smooth. Stir in the milk combination, cheese, pumpkin, parsley, sage and nutmeg. Cook, exposed, over medium warmth for 10-15 mins or until thickened, stirring every now and then. Drain ravioli and stir into sauce. Sprinkle with nuts.
1 cup: 420 energy, 16g fats (6g saturated fats), 29mg ldl cholesterol, 662mg sodium, 50g carbohydrate (6g sugars, 4g fiber), 19g protein.
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