Simple and In Season

He did the Mash

Ravioli with Pumpkin Sauce

Simple and In Season

Happy (almost) Halloween!  The candy has been purchased, the (few) Halloween decorations have been placed out, and the fall chill is in the air.  I have never been a big Halloween person but this year I was inspired by all of the Halloween-ie recipes on the web and wanted to give it a go.  I realized early on in my quest that if I was going to do this, I needed to go with a pumpkin recipe. This was a tough decision for me since I am not a fan of pumpkin in its most popular form: the pumpkin pie. Be it lightly spiced, fresh roasted, or from a can I just don’t like it.  So I realized that in order to survive my personal pumpkin challenge I would need to prepare the pumpkin with something familiar and delicious.  My first thought was to do a version of the Top Chef pumpkin lasagna recipe, which Tiffani did during the first season, the logic being who doesn’t have lasagna.  I quickly gave up on this, realizing I didn’t have the time needed to properly cook the pumpkins given on how busy things have been lately.  Instead I decided to keep with the pasta, and do a simple pumpkin sauce to go over some cheese stuffed ravioli.

Ingredients: (serves 5)

  • 1 lb cheese ravioli
  • 1 tbsp EVOO
  • 1/2 vidalia onion
  • 2 cloves garlic
  • 2 cups roasted pumpkin puree
  • 1/2 cup vegetable broth
  • 1/2 cup water
  • 3 basil leaves, chopped
  • 1/4 cup fresh grated Parmesan Cheese
  • pinch of pepper

Directions:

  1. Heat the olive oil in a saute pan over medium heat.  Add the onion and garlic and cook for 5 minutes before adding the pumpkin puree, vegetable broth, and water.  Bring to a boil, then cover and allow to simmer for 10minutes.
  2. Meanwhile cook the ravioli per instructions, drain and return to pan.
  3. Stir the pumpkin sauce, then add the basil, cheese, and pepper.  Pour the sauce over the ravioli and gently mix.  Serve! 

I roasted my pumpkin the same day I made the sauce, but it could easily be roasted the day before.  I used this as my guide, adding a little bit of vegetable stock to the puree for a slightly looser mixture.  I also added some toasted pumpkin seeds for a quick crunch, which was the perfect final touch.  

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