Ravioli with a Pumpkin-Spiked White Wine Reduction

Ravioli with a Pumpkin-Spiked White Wine Reduction
Makes about 3-4 entree servings

Ingredients:
13-oz package of cheese ravioli – $2.49
3 heaping Tablespoons of pure pumpkin puree – $1.50
2 Tablespoons Vidalia onion, finely minced – $0.89
1 Tablespoon unsalted butter – stock
½-cup white wine – stock
¼-cup raisins – $2.19
¼-cup walnuts, lightly toasted – stock
¼-teaspoon dried thyme or sage – stock
1 Tablespoon olive oil – stock
Black pepper, to taste – stock
¾-cup reserved pasta water – stock
Grand total assuming “well-stocked” kitchen: $7.07
Cost per serving: $1.77

Directions:
1. Boil a pot of lightly salted water and cook ravioli according to package directions. Make sure to save ¾-cup of pasta water once the ravioli have finished cooking.

2. In a large skillet, saute the onions in butter and olive oil over high heat until they become tender and translucent, approximately 8 minutes. Stir often to avoid burning. Add the raisins.

3. Reduce heat to medium-low and add the white wine, thyme/sage and black pepper. Cook for 5 minutes.

4. Add the pumpkin and stir for an additional minute. Add the reserved pasta water and simmer thru on medium-low heat for an additional 8 minutes, or until sauce thickens.

5. Add the ravioli to the pumpkin sauce and coat well. Portion out the ravioli, garnish with toasted walnuts and enjoy!