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Pumpkin Alfredo with Butternut Squash Ravioli

TidyMom®
  • 25 minutes
  • Serves 4

INGREDIENTS

2 tsp

Garlic

1/4 cup

Parsley, fresh

1 cup

Pumpkin puree, canned

6

Sage, fresh leaves

2 tsp

Sage, fresh

2 cups

Chicken broth

2 9 ounce packages

Butternut squash ravioli, refrigerated

2 tbsp

Flour

1/4 tsp

Nutmeg, ground

1/4 tsp

Pumpkin pie spice

1

Salt and pepper

2 tbsp

Butter

1/4 cup

Goat cheese

1 cup

Half and half

1 cup

Parmesan cheese

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