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
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.
CHEESY PUMPKIN RAVIOLI
This recipe was inspired by a delicious ravioli I had at a restaurant (Cactus Club's butternut squash ravioli). I converted it into a pumpkin sauce and incorporated some of the same ingredients found in pumpkin pie. It's easy to make and takes only 20 minutes from start to finish. Perfect autumn comfort food.
Provided by rlegrand
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
- Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.
Nutrition Facts : Calories 580.5 calories, Carbohydrate 56.3 g, Cholesterol 101.1 mg, Fat 29.8 g, Fiber 6.1 g, Protein 25 g, SaturatedFat 14.7 g, Sodium 1294 mg, Sugar 10.1 g
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE
Creamy homemade alfredo sauce, fresh cheese ravioli and a luscious pumpkin-sage sauce combine for this quick and easy meal! Great served with a crisp green salad and a crusty baguette, -or- may be served as a starter. Notes: This dish from the Mantua region of Northern Italy is traditionally eaten on Christmas Eve. You can add a bit of fruit chutney, and sub pistachios for the pine nuts. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
- Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
- Stir in the pumpkin and heat through.
- Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
- TO SERVE:.
- Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
Nutrition Facts : Calories 481.4, Fat 48.9, SaturatedFat 27.4, Cholesterol 133.1, Sodium 487.1, Carbohydrate 4.8, Fiber 0.7, Sugar 0.9, Protein 7.5
CHEESE FILLED RAVIOLI WITH VEGETABLE SAUCE
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
CHEESE RAVIOLI WITH RED PEPPER SAUCE
Steps:
- For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper.
- Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife.
- Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month.
- For the sauce: Preheat the oven to 375 degrees F.
- Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute.
- In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat.
- Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley.
CHEESE RAVIOLI WITH PUMPKIN SAGE SAUCE (SEMI-HOMEMADE)
Fast weeknight dinner made with pre-made and fresh ingredients. Recipe from Buitoni (maker of Italian food items in the grocery). They recommend serving it with crusty bread and a mixed greens salad. This is truly fancy enough for a dinner party!!!
Provided by januarybride
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil pasta according to package directions.
- In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
- Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
- When pasta is finished cooking, drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta.
- Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
Nutrition Facts : Calories 37.9, Fat 0.1, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 3.9, Fiber 0.3, Sugar 0.6, Protein 0.5
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