Cheese Ravioli with Pumpkin Sage Alfredo Sauce

Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage.

Estimated Time(s):Preparation: 10 min Cooking: 15 min

1/2 cup dry white wine (I used Mescato white wine)
1/4 cup chopped shallots
10 ounces BUITONI® Refrigerated Alfredo Sauce or subsitute homemade alfredo sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 oz. cheese ravioli
2 tablespoons chopped green onion (optional)

Homemade Alfredo Sauce
1/2 cup butter
1/2 cup whipping (heavy) cream
3/4 parmesan, grated
1/2 teaspoon salt
Dash of pepper

Heat butter and cream in 10" skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

Directions for Pumpkin Sage Sauce

COOK wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in alfredo sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.

PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

Serving Size: 4