Recipe - Pumpkin Ravioli In Sherry Cream

2 tablespoon Butter or margarine
1 lg Onion; chopped
1 Clove garlic; minced
1 One half cup Dry sherry
1 One half cup Chicken broth; regular
strength
1 cup Whipping cream
Pumpkin Ravioli; see
recipe
pn Freshly grate

^ In a skillet, combine butter, onion and garlic; stir often over
mediumhigh heat until garlic is limp (about 5 mins). ^ Add sherry and
broth. Boil on high heat, uncovered until reduced to 2 cups (about 8 mins).
^ Remove from heat and add cream; set aside. ^ Meanwhile, cook ravioli as
directed. Reheat the sherry sauce to a gentle simmer when ravioli are
about 3/4's done. To serve: use strainer or slotted spoon to drain and
transfer ravioli to plates. Ladle with sauce. Dust with nutmeg. Serve
immediately. [mcRecipe 22 Sep 96 patH]

Recipe By : Sunset November 1989

Posted to MCRecipe Digest V1 #223

Date: Sun, 22 Sep 1996 08:44:22 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

NOTES : "Serves 6 to 8" that's 12 or 9 pillows per serving.