Pumpkin Ravioli

Featured in our New Year’s Post, these pumpkin ravioli will just melt in your mouth.  No, these are not pumpkin-filled ravioli, but ravioli with a pumpkin sauce poured over the top.  I had pumpkin ravioli when I ventured over to the upper west side for dinner.  It was pumpkin-filled with a pumpkin sauce – too much pumpkin!  I like a touch of spice, I thought I’d make a sauce for cheese-filled ravioli.

Pumpkin Ravioli

  • 2 tablespoons butter
  • 1 medium shallot, minced
  • 4 cloves garlic, minced
  • 6 fresh whole sage leaves
  • 1/4 cup white wine
  • 1 cup pure pumpkin puree
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • Nutmeg to taste
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Cook your ravioli/pasta/etc.  We used a pre-made, frozen bag of ravioli, so we had to drop them into a pot and boil them.
  2. While your ravioli is cooking, melt butter in a large skillet over medium heat. Add shallot (you know how we love these) and sauté for about 3-4 mins. Add garlic and sage leaves and sauté for another minute.
  3. Add wine and cook until liquid has almost disappeared.  The shallots should be very soft at this point.
  4. Add chicken broth and simmer for 3-4 minutes. Remove sage leaves and discard.
  5. Add pumpkin, a spoonful at a time and stir.
  6. Stir in heavy cream and half of the Parmesan.
  7. Drain cooked ravioli. Combine with Creamy Pumpkin Sauce. Season with nutmeg, salt and pepper. Serve immediately.

Photo Nov 12, 6 54 36 PM

Does anyone have a good recipe for homemade ravioli?