Cheese Ravioli With Pumpkin Sage Sauce (Semi-Homemade) - cooking recipe

Ingredients

1/2 cup dry white wine
1/4 cup chopped shallot
10 ounces alfredo sauce
1/2 cup pumpkin puree (increase to 3/4 cup for more pumpkin flavor)
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 ounces cheese ravioli
2 tablespoons chopped green onions

Preparation

Boil pasta according to package directions.
In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
When pasta is finished cooking, drain, reserving 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta.
Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.