CHEESE RAVIOLI WITH PUMPKIN SAUCE
I love pumpkin ravioli, but I'm almost never in the mood for all that work. This recipe was my compromise! It uses store bought ravioli (fresh or frozen) with a homemade pumpkin sauce. If you prefer the sauce to be savory, reduce the sugar and add garlic powder for a kick. I usually serve this with a nice, fresh salad.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil.
- Combine chicken broth, pumpkin puree, milk, brown sugar, white sugar, butter, ginger, cinnamon, cloves, and nutmeg in saucepan; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
- Cook ravioli in the boiling water until they float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.6 g, Cholesterol 71 mg, Fat 16 g, Fiber 6.3 g, Protein 19 g, SaturatedFat 8.6 g, Sodium 509.2 mg, Sugar 14.5 g
CHEESY PUMPKIN RAVIOLI
This one is a bit time consuming, but it's worth it. That intriguing combo of barely sweet, rich and savory that I love.
Provided by April McIver
Categories Pasta
Number Of Ingredients 13
Steps:
- 1. Prepare the pasta. Put flour in a medium bowl, or into your food processor. Combine pumpkin with eggs and olive oil in a small bowl. Add liquid to the flour all at once, and either stir in from the edges or pulse the food processor until a firm dough forms. You may add more pumpkin or flour as needed to adjust the consistency.
- 2. Roll out the pasta using a pasta machine (or possibly a rolling pin, I haven't tried that. It needs to be very thin). Lay sheets over a flour dusted cookie sheet or hang on a pasta rack while you work until it's all rolled out.
- 3. Combine cottage cheese, remaining pumpkin and seasonings in a small bowl and mash well, or use your food processor to puree it to the texture of ricotta. To form raviolis, lay a sheet of pasta on a lightly floured work surface. Drop spoonfuls of filling about 1 1/2 inches apart onto the pasta. How large you make them is up to you. Brush water around the edges of the filling and lay another sheet of pasta on top, pressing around the filling to seal. Use a sharp knife or a pastry cutter to separate the ravioli and transfer to a flour dusted cookie sheet, towel or cooling rack to dry for 30 minutes before cooking. This is important! Drying them first helps keep them from bursting when you cook them.
- 4. Bring a large pot of water to a rolling boil. Carefully drop the ravioli in and cook several minutes, until the pasta fades slightly and they float. Fresh pasta cooks much faster than the dried variety.
- 5. Drain, rinse to help avoid sticking together, and serve with your favorite sauce. I added a small drizzle of marinara, but I bet they'd be better with alfredo, a light pesto or a mild cream sauce.
CHEESE RAVIOLI WITH PUMPKIN ALFREDO SAUCE
When I first made this cheese ravioli everyone thought: Pumpkin on pasta? Ew! But once they tasted it, they couldn't believe how much they liked it! A warm, comforting delicious blend of flavors. -Cheri Neustifter, Sturtevant, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth. , In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally., Drain ravioli and stir into sauce. Sprinkle with nuts.
Nutrition Facts : Calories 420 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 662mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
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