Pumpkin Ravioli

Ingredients

• 4 Cheese Ravioli

  Kirkland Signature

  13 oz or 369g

• Onions

  Yellow, sauteed

  ½ cup chopped or 44g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Sage

  Spices, ground

  1 tbsp or 2g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. 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.
2. 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.
3. Reduce heat to medium-low and add the white wine, thyme, sage, rosemary and black pepper. Cook for 5 minutes.
4. 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.
5. Add the ravioli to the pumpkin sauce and coat well. Portion out the ravioli, garnish with toasted almonds and enjoy!
6. Recipe inspired by: http://feastonthecheap.net/ravioli-with-a-pumpkin-spiked-white-wine-reduction/