What you need,
2 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
1 cup milk (I used 2% because it is what I had)
1½ cups chicken broth
½ cup pureed pumpkin
¼ cup chopped fresh parsley
1 tbsp. chopped fresh sage
½ cup freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Salt and Pepper to taste
1 pkg. fresh spinach cheese ravioli
½ cup toasted pine nuts
In a large nonstick skillet heat the butter over medium
heat. Once the butter has melted and is foamy add the garlic. Stir and cook for
1 minute until fragrant.
Add in the flour and stir cooking for 1-2 minutes until the
mixture becomes light brown and has a nutty smell.
Whisk in the milk and chicken broth. The sauce should start to thicken up pretty
quick.
Cook the ravioli according to package directions. Drain and
set aside.
Add the parsley, sage, nutmeg and Parmesan cheese to the
sauce. Season the sauce to taste with salt and pepper.
Add the cooked pasta to the sauce and stir to coat.
Serve the pasta right away sprinkled with the toasted pine
nuts and a little extra Parmesan cheese.
Jen of My Tiny Oven
