| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta, Pumpkin | 8 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 | lg | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 1/2 | c | Dry sherry |
| 1 1/2 | c | Chicken broth; regular strength |
| 1 | c | Whipping cream |
| Pumpkin Ravioli–; see recipe | ||
| pn | Freshly grate |
INSTRUCTIONS
^ 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 3/4's 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 <phannema@wizard.ucr.edu> NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.
A Message from our Provider:
“Christ gives Life!”