Recipe by Buitoni, courtesy of meals.com
"Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage. Nectar, soft bread sticks and a crisp green salad add contrast and flavor."
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dry white wine
1 (10 ounce) container
BUITONI® Refrigerated Alfredo Sauce
LIBBY'S® 100% Pure Pumpkin
chopped fresh sage
2 (9 ounce) packages
BUITONI® Refrigerated Four Cheese Ravioli
chopped green onion
I usually do not like recipes that begin with "already prepared" ingredients, but was in a hurry last night with soccer practice, etc. THIS WAS FABULOUS!
I didn't have fresh sage, so I used the dried, and used a generous amount of it. The green onions on top add just the right fresh taste and crunch!
There was not a speck leftover, kids and adults alike ate it all gone!
Will definitely make again!
This was good.. The pumpkin was a little strong, not as smooth as I thought. Could not taste the sage, and it seems like the proportions are off. Use your gut and adjust as needed with this one. I sauteed some scallops in olive oil and white wine to go with this.
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 made a alfredo sauce from the website rather than purchasing pre-made sauce and I was still disappointed in the results. It was lacking in flavor, and maybe needed more pumpkin, or spices or something. For the work and the expense, I won't make this again.
This is a really great idea. Not quite enough pumpkin or sage for me as written, so I added a little more of each. I think this recipe could be fantastic with a homemade Alfredo where there is more room for preference adjustments. I served my sauce over mushroom ravioli and added toasted pecans. Thanks for the recipe!
The family loved this. I used Tortellini’s because I had them and I used a 4-cheese Alfredo for more flavor. I will make it again and chop the shallots much smaller.
I thought this was VERY good! I was a little unsure at first taste off my finger, but once I got it on the pasta and dug in, it turned out to be delicious! If you're a pumpkin lover, you will LOVE this! Oh, and I didn't change a thing, made exactly as recipe says.
This was fabulous and a great way to eat pumpkin, which is so good for you! My friend's two year old didn't like the "green stuff" in the sauce but the five year old loved that the sauce was orange. I didn't think it was too bland, but next time I may add a little more sage just to make the taste stronger. I served "Apple Avocado Salad with Tangerine Dressing" on the side. This was beautiful, yummy and I will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Ravioli with Pumpkin Sage Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 288
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