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Pumpkin Ravioli in Sherry Cream
2 tablespoons of butter or margarine
1 large Onion, chopped
1 Clove garlic, minced
1 1/2 cups of dry sherry
1 1/2 cups of chicken broth, regular
1 cup of whipping cream
Pumpkin Ravioli
pinch Freshly grated nutmeg
In a skillet, combine butter, onion and garlic; stir often over medium-high heat until garlic is limp (about 5 minutes). Add sherry and broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 minutes). 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. Serving size 8 [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" thats 12 or 9 pillows per serving.
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