Title: Pumpkin ravioli in sherry cream
 Categories: Pasta, Pumpkin, Sauces
      Yield: 8 Servings
 
 
        2 TB butter or margarine
        1 lg onion -- chopped
        1    clove garlic -- minced
    1 1/2 c  dry sherry
    1 1/2 c  chicken broth -- regular
  :          strength
        1 c  whipping cream
  :          Pumpkin Ravioli-- -- see
  :          recipe
  :       pn freshly grate
  
  ^ In a skillet, combine butter, onion and garlic; stir often over
  medium-high 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]