Pumpkin Alfredo with Butternut Squash Ravioli

Name: Pumpkin Alfredo with Butternut Squash Ravioli
Ingredients: 2 (9-oz.) packages refrigerated butternut squash ravioli; 2 tablespoons Spectrum® brand Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle); 6-8 fresh sage leaves; 2 tablespoons butter; 2 teaspoons minced garlic; 2 tablespoons flour; 1 cup half and half; 2 cups chicken broth; 1 cup shredded Parmesan cheese; 1 cup canned pumpkin puree; 1/4 cup minced fresh parsley; 2 teaspoons minced fresh sage; 1/4 teaspoon ground nutmeg; 1/4 - 1/2 teaspoon of pumpkin pie spice; salt and pepper to taste (start with 1/4 teaspoon of each and taste to see if you need more); 1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping

"Pumpkin Alfredo with butternut squash ravioli is the epitome of fall flavors in one dish! On the table in less than 30 minutes!..."

INGREDIENTS

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2 (9-oz.) packages refrigerated butternut squash ravioli

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2 tablespoons Spectrum® brand Organic Extra Virgin Mediterranean Olive Oil (+ extra for drizzle)

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6-8 fresh sage leaves

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2 tablespoons butter

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2 teaspoons minced garlic

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2 tablespoons flour

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1 cup half and half

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2 cups chicken broth

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1 cup shredded Parmesan cheese

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1 cup canned pumpkin puree

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1/4 cup minced fresh parsley

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2 teaspoons minced fresh sage

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1/4 teaspoon ground nutmeg

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1/4 - 1/2 teaspoon of pumpkin pie spice

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salt and pepper to taste (start with 1/4 teaspoon of each and taste to see if you need more)

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1/4 cup each; crumbled goat cheese, dried cranberries, toasted pine nuts and pecans for topping

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