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!