As I noted in a previous post, I ordered some pumpkin ravioli from the East coast. Tonight I wasn’t feeling well and Jim needed something quick before he went to play in his basketball game. Needless to say I went straight to the freezer for a quick fifteen minute dinner. The sweetness from the pumpkin paired with the sharp Gorgonzola cream was a great pair! Did I mention how quick this was?
Ingredients
- 24 Pumpkin Ravioli (Use the regular cheese variety if that’s what you have)
- 2 oz. Gorgonzola Cheese
- 1 cup low fat milk
- 1 Tablespoon butter
- 1 Tablespoon Flour
- 2 Tablespoons Chopped Hazelnuts, Toasted
Directions
- Cook Ravioli according to package directions
- In a small saucepan, bring milk and flour to a boil, whisking until it thickens.
- Stir in Gorgonzola and butter until melted.
- Ladle sauce over pasta and top with toasted nuts.
I did say it was easy right?!
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