Cheese Ravioli With Pumpkin Alfredo Sauce

• 1 package (25 ounces) frozen cheese ravioli
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

1. Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
2. In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
3. Drain ravioli and stir into sauce. Sprinkle with nuts.

frozen cheese ravioli, allpurpose, milk, chicken broth, garlic, butter, parmesan cheese, pumpkin, fresh parsley, fresh sage, ground nutmeg, pine nuts, walnuts

Taken from www.tasteofhome.com/recipes/cheese-ravioli-with-pumpkin-alfredo-sauce/ (may not work)