Pumpkin Ravioli in Sherry Cream

Ready in 1 hour

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1 lg Onion; chopped
1 c Whipping cream
Pumpkin Ravioli; see note
1 Garlic; minced
1 1/2 c Chicken broth
1 1/2 c Dry sherry
2 tb Butter or margarine

Original recipe makes 8



^ In a skillet, combine butter, onion and garlic; stir often over medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins). ^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as directed. Reheat the sherry - sauce to a gentle simmer when ravioli are about 3/4s done. To serve: use strainer or slotted spoon to drain and transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve immediately. [mcRecipe 22 Sep 96 patH] Recipe By : Sunset November 1989 Posted to MC-Recipe Digest V1 #223 Date: Sun, 22 Sep 1996 08:44:22 -0700 (PDT) From: PatH NOTES : "Serves 6 to 8" thats 12 or 9 pillows per serving.

Calories Per Serving: 151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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