Ravioli with Pumpkin Alfredo Sauce
Makes 2 servings
1 (9-ounce) package 4 cheese ravioli
1/2 tablespoon unsalted butter
1/2 small shallot, finely chopped
1/4 cup canned pumpkin puree
2/3 cup heavy cream
1 1/2 tablespoons grated Parmesan cheese, plus more for topping
Freshly ground black pepper
Chopped fresh parsley, for topping (optional)
Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until soft, about 2 minute. Add the pumpkin and cook, stirring 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the ravioli to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
Adapted from Food Network