Ravioli in Pumpkin Alfredo Sauce
Author: by Shaindy Siff + Styling and photography by Chaya Berger
Serves: 6 servings. Dairy
- 26 oz frozen cheese ravioli
- ½ cup shredded cheese blend
- 1 tsp cornstarch
- 1 cup canned pumpkin puree
- 2 cups heavy cream
- ⅛ tsp nutmeg
- Fresh cracked black pepper
- Cook ravioli according to package instructions.
- In a bowl, combine shredded cheese and cornstarch.
- In a pot, whisk pumpkin puree, cheese, heavy cream, and nutmeg. Bring to a boil.
- Pour over ravioli. Sprinkle cracked black pepper over cheese.
Recipe by Between Carpools at https://betweencarpools.com/ravioli-in-pumpkin-alfredo-sauce/
3.5.3226