Pumpkin Alfredo

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I made this for a very special evening.  I had been to the doctor earlier that day for an ultrasound for our first baby, but since John couldn't come with me because of final presentations at school, I had the ultrasound tech not tell me what sex the baby was and she wrote it down on a card I provided and put it in an envelope.  We had this very delicious and elegant meal before we opened the envelope together to find out what our first baby would be.  So this is a very special meal to us, and it is pretty reasonable to make.  Not the easiest thing, but definitely doable.

It calls for half of this alfredo sauce, which is part of why it takes a little longer to make because it's like you're making two meals.  But if you find a delicious alfredo sauce that comes pre-made or something, you could probably use that too and cut down on some prep time.

{What you need}

1 (8 oz) package cheese ravioli 

(or pasta of choice--I think it would be great with spinach fettuccine too)

1/2 batch of this alfredo sauce (or about 1 1/2 cup of canned)

1/2 T real butter

1/4 c finely minced onion

2 T chicken broth

1/2 t dried thyme

1 t dried sage

1/2 cup canned pumpkin

Cook the pasta according to package directions.  In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.  Add chicken broth and herbs.  Use   a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom.  Add pumpkin and whisk to combine.  Add alfredo sauce, stir to combine and cook until heated through.  Serve immediately over cooked pasta.  Another favorite from Best Bites.