Auburn, Indiana

I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the white wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Sam's Club Chicken and Four Cheese ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with cooking liquid. I forgot this step and wondered why it was so gloppy! Oops! So, as written, I have to give this recipe 3 stars, but I am so glad I stumbled across it and I can't wait to try it again with these changes. Thanks Buitoni. (I love their filled pastas, too.)

I didn't really care for this recipe. The tomatoes and the sour cream didn't mix together very well. It was kind of grainy-looking and not smooth like I was expecting. The flavor was okay, but the consistency was a bit off-putting.

As written, I have to give it three stars, but with my changes it is definitely a five star dish. I omitted the sun-dried tomatoes because we don't really like them. And I had fresh garden zucchini to use up. We love zucchini, so I added more than the recipe called for. I halved the recipe and used a whole zucchini. Half of a zucchini for 6 servings? I wouldn't call it "Zucchini Risotto" if it only had that much. So I would definitely use two zucchinis for a whole batch. I also found that I needed more stock than was stated; about a cup extra for the half batch. I substituted olive oil for the butter and that worked just fine. With these changes, we absolutely loved this recipe. Even if you don't omit the tomatoes, add more zucchini.