Ravioli in Pumpkin Cream Sauce with Cranberries and Walnuts

This recipe comes from Leslie Sansone's book "Eat Smart, Walk Strong." And considering what's in the ingredient list, it should suprise none of you that I made this dish this weekend while Ryan was gone. The man is patient and will eat damn near anything, but if I presented him a plate with dried cranberries on it ... I think he'd reach for a phone and order takeout.

The first time I made this dish a few years ago, I absolutely adored it. This time, not so much - I think because I've been seduced by the pumpkin cream penne that I made last week. Darn you Rachael Ray!
Ravioli in Pumpkin Cream Sauce with Cranberries and Walnuts
by Leslie Sansone "Eat Smart, Walk Strong"

1 lb. frozen or fresh ravioli (I used four cheese)
1/2 c. walnuts, chopped (didn't have 'em, used pecans instead)
1 T. butter
2 T. minced garlic
2 T. fresh sage leaves (didn't have 'em ... boy do I suck)
1 15 oz. can pumpkin
1/2 c. milk
1/4 c. dried cranberries

Cook pasta according to directions. In the meantime, heat your oven to 400 degrees and place the walnuts on a baking sheet. If you so desire, go ahead and roast them (about three minutes). But you can omit this step if you so choose.

Heat butter in a large skillet over medium until bubbling. Add your garlic and saute for a minute. Add sage leaves (doh!) and saute an additional 30 seconds. Add the pumpkin and milk and stir. Continue cooking until the sauce is hot and bubbly. If it seems too thick (and it probably will), just add a little bit more milk until you get it to the desired consistency.

Put the pasta in a large serving bowl, cover and toss (GENTLY!) with pumpkin sauce. Sprinkle with nuts and cranberries. Serve at once.

Verdict: Meh. Probably won't make it again.