One of the things that I like the most about food blogging is the products that companies send me to review. Until now I haven’t been disappointed by any of them and Buitoni pasta hasn’t been the exception. A couple of weeks ago I gave some feedback about their Buitoni Go Italian Event (if you are in or around NYC you need to check it out) and in return I received the necessary ingredients to prepare their Cheese Ravioli with Pumpkin Sage Sauce recipe. I love pumpkin, as you might have already noticed, so I had to make this recipe:
Cheese Ravioli with Pumpkin Sage Sauce
For this recipe you will need:
- 1/2 cup dry white wine
- 1/4 cup chopped shallots
- 1 container (10 ounces) Buitoni refrigerated Alfredo sauce
- 1/2 cup pumpkin puree
- 1 TBSP chopped freshed sage or 1 tsp ground sage
- 2 packages (9 ounces each) Buitoni refrigerated four cheese ravioli
- 2 TBSP chopped green onion
Preparation:
- Prepare pasta according to package directions. Drain, reserving 1/4 cup cooking water.
- Cook wine and shallots in medium sauce pan over medium heat, stirring occasionally, until reduced to about 1 TBSP.
- Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.
- Stir reserved pasta water into sauce. Toss with pasta.
- Sprinkle with green onion. Season with ground black pepper.
Verdict: I had never had Buitoni products before and I am alredy a convert. I love pasta, ravioli and pumpkin, so this combination was perfect for me. For more recipes and tips, visit their website and be ready to enjoy a delicious dinner (or lunch).
¡Buen provecho!
I am sending this recipe to the following food events. Please click on the badges to know more about them:
Related Articles
Share
About Author
(17) Readers Comments
Leave a Reply
Welcome
Random & Recent Posts
francie
Ben, I’ve seen tons of recipes for Pumpkin Ravioli with Sage Butter sauce so your sauce variation is something different and looks even more delish. Thanks!
recipes2share
Ben, this looks great & I didn’t even suspect that it was made using convenience ingredients!- you have done a great job with it, well done!!
Ruth
Great looking version. Thanks for sharing with Presto Pasta Nights. I always look forward to your entries.
kat
Yum that does sound wonderful & perfect fall flavors
canarygirl
Dióssss! Cosa mas rica, Ben! I like the idea of combining pumpkin and sage–very fall, and very yum!
Peter
Ben, this looks fantastic and Tastespot. worthy. You kept it simple, allowing the good ingredients speak for themselves.
mikky
simple, yet full of flavors…
maryann
Great looking ravs, Ben
Bellini Valli
This dish sounds amazing Ben and so true to the season:D
Kevin
Sage and pumpkin go nicely with pasta!
Mary
Ben, this looks wonderful and is certainly easy to do.
Jin Hooi
looks yummy !! love the combination of pumpkin and sage. Pity i can’t get pumpkin puree in melbourne, or else i will definately give this recipe a try
Jude
I still have some leftover sage.. Looks like I know what I’m having for dinner tonight!
KimDaCook
Hmmm heavenly just love this alternative thanks for the great recipe
Elizabeth
This looks fantastic — I’m a sucker for anything pumpkin! Love Buitoni, too. Such a time saver. I used their fettuccine in my chicken piccata with capers recipe: http://www.recipemashups.com/?p=134.
Raaga
Hey Ben,
Happy new year… I know I’m late.
I made pumpkin cake from your blog last year… and looks like it is pumpkin again for me. I’m going to try this dish very soon. As soon as I get my hands on cheese ravioli… the one I bought happens to have pork in it, and we’re vegetarians. So, I’ll keep that for when we have a party or something
Or I can make my own ravioli perhaps
This is yummy already 
Janet Ching
Believe me, I just had it 2 days ago, Yummy! Yours look delish!