Fall is officially here! It’s time to enjoy seasonal items, like Aldi’s pumpkin and sage ravioli, and their butternut squash ravioli. If you don’t have an Aldi nearby, or can’t get your hands on pumpkin ravioli, butternut squash ravioli is a perfect substitute. It’s usually available year-round, and at most grocery stores. You can find it in the refrigerated section, with the pre-made pastas and sauces.
Pumpkin Ravioli with Alfredo Sauce
Delicious, rich, fall inspired ravioli dish with chicken, veggies, and a home-made alfredo sauce.
Servings: 6
Ingredients
Main Ingredients
- (2) 9 oz packages of pumpkin ravioli (can substitute for butternut squash ravioli)
- 1 tbsp olive oil
- 1 lb chicken breast (optional)
- 1-2 shallots, finely chopped
- 1 zucchini, thin sliced (use a mandolin for thin, uniform slices)
- 2 cloves garlic, minced (add more, if desired)
- 1 pt grape or cherry tomatoes, halved
- salt and pepper to taste
- splash of dry white wine, for deglazing
Alfredo Sauce Ingredients
- ½ c butter
- 2 c heavy cream
- pinch of red pepper flakes, or more, to taste (optional)
- 2 cloves garlic, minced
- 3 c grated parmesan cheese (use freshly grated for a smooth, creamy texture. Pre-grated cheese might not melt properly, resulting in a grainy sauce)
Instructions
For the Chicken (optional)
- Preheat the oven to 400ºF, set your cast iron over high heat, and season both sides of your chicken breasts generously with salt and pepper.
- Once your pan is hot, add olive oil. Let it heat until shimmering, and add your chicken breasts. Sear for 3-4 minutes per side, and then finish in the oven for 12 minutes, or until fully cooked to 165º. **If you're not using a cast iron skillet, ensure that you're using an oven-safe pan. If not, transfer chicken to a baking sheet before finishing in the oven**
- Once cooked, remove from oven and cut into bite-sized pieces. Set aside.
For the Vegetables
- Once the chicken is in the oven, fill a mid-sized pot with water, salt it, and set it over high heat. This will be your setup to boil the raviolis.
- Set a large, heavy-bottomed pan over medium heat. Add a splash of olive oil, and your shallots. Sauté for 2 minutes, and add garlic.
- Sauté garlic for one minute, and add zucchini and tomatoes. Add salt and pepper to taste.
- Deglaze your pan with the white wine, and scrape up any brown bits. Sauté for a couple more minutes, and turn off heat. Look ahead to sauce instructions, as this is a good time to start your Alfredo sauce.
- Drop the ravioli into boiling water, and cook according to package instructions.
Alfredo Sauce
- Melt your butter in a medium-sized saucepan, set to medium-low heat. Once Melted, add heavy cream and red pepper flakes, and simmer for about 5 minutes. Whisk continuously.
- Once 5 minutes has passed, add garlic and cheese. Continue to whisk until well incorporated. Turn off heat.
Putting it All Together
- Turn the vegetable pan's heat to low, add chicken and combine.
- Add the ravioli, once drained.The
- Add sauce, gently stir everything until it's coated in the alfredo sauce.
Notes
The use of chicken in this recipe is optional, and can easily be left out for a vegetarian dish. Additionally, feel free to add more vegetables or substitute the tomatoes and zucchini for whatever you have available!