Pumpkin ravioli in sherry cream

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] Recipe By : Sunset November 1989 From: Date: