Cheese Ravioli with Pumpkin Sage Sauce

"I usually do not like recipes that begin with "already prepared" ingredients, but was in a hurry last night with soccer practice, etc. THIS WAS FABULOUS! I didn't have fresh sage, so I used the dried,..." See more and used a generous amount of it. The green onions on top add just the right fresh taste and crunch! There was not a speck leftover, kids and adults alike ate it all gone! Will definitely make again! "

"This was good.. The pumpkin was a little strong, not as smooth as I thought. Could not taste the sage, and it seems like the proportions are off. Use your gut and adjust as needed with this one. I sau..." See moreteed some scallops in olive oil and white wine to go with this. "

"I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the whi..." See morete wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Sam's Club Chicken and Four Cheese ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with cooking liquid. I forgot this step and wondered why it was so gloppy! Oops! So, as written, I have to give this recipe 3 stars, but I am so glad I stumbled across it and I can't wait to try it again with these changes. Thanks Buitoni. (I love their filled pastas, too.)"