6 Servings 20 min Cook
13 Oz 4 Cheese Ravioli
1/2 Cup chopped Onions
1 Large (3-1/4" dia) Apples
2 Tbsp Butter
1 Tbsp Olive Oil
1 Serving 5 fl oz White Wine
1 Tbsp, leaves Thyme
1 Tbsp Sage
1 Tbsp Rosemary
1 Tsp Pepper
1/2 Cup Pumpkin
1/4 Cup, whole Almonds
Boil a pot of lightly salted water and cook ravioli according to package directions.
Make sure to save ¾-cup of pasta water once the ravioli have finished cooking.
In a large skillet, sauté the onions and apples in butter and olive oil over high heat until they become tender and translucent, approximately 8 minutes.
Stir often to avoid burning.
Reduce heat to medium-low and add the white wine, thyme, sage, rosemary and black pepper.
Cook for 5 minutes.
Add the pumpkin and stir for an additional minute.
Add the reserved pasta water and simmer on medium-low heat for an additional 8 minutes, or until sauce thickens.
Add the ravioli to the pumpkin sauce and coat well.
Portion out the ravioli, garnish with toasted almonds and enjoy!
Recipe inspired by: http://feastonthecheap.
net/ravioli-with-a-pumpkin-spiked-white-wine-reduction/
