Cheese Ravioli with Pumpkin Alfredo Sauce

It’s just that time of year when everything pumpkin sounds good.  Thus, this recipe caught my eye:

I was pretty much finished cooking when I thought Blog!  Pictures!  Oops!  Luckily I thought about it before I plated it up and finished eating:  2013_1009October20130046  This recipe is for one of “those” sauces.  One that you make from scratch and it’s supposed to thicken beautifully into this luscious, velvety, flavorful sauce.  Well, ummmm . . . After quite awhile with no discernable thickening, I mixed a little more flour with some cold water and stirred it in.  After a total of about an hour I ended up with this slightly thickened sauce pictured.  (And those are pecans instead of walnuts on top.)   Unfortunately I found this dish to be lacking in flavor and my husband said, “Thank you for dinner.  I didn’t really like it, but thank you anyway.”  You win some, you lose some.


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