Blogging from A to Z Challenge submission. R is for Ravioli today!
I will be honest--two of our girls are not fans of the pumpkin sauce. Of course, they are not pumpkin fans in general--in any form. I usually pull out a few servings of ravioli and top it with a tomato sauce for them when I make this dish!
Ingredients for Cheese Ravioli with Pumpkin Sauce Recipe
1 tsp. Butter
1 tsp. Olive Oil
1/4 c. Yellow Onion, finely chopped
1 c. Portobello Mushrooms, finely chopped
1 clove Garlic, minced
2 Tbsp. Flour
1 12 oz. can Evaporated Milk
1 15.5 oz can Pumpkin puree
1/8 tsp. Cinnamon
1/8 tsp. Ground Ginger
1/8 tsp. Nutmeg
1/8 tsp. Ground Black Pepper
2 Tbsp. Brown Sugar
Frozen Cheese Ravioli (Sauce makes enough for 2 1 1/2 pound bags of ravioli)
Instructions for Cheese Ravioli with Pumpkin Sauce Recipe
Saute Vegetables. In a medium saucepan, melt the butter and heat it with the olive oil until hot. Add the onion, mushroom, and garlic. Saute until vegetables are tender--about 3-5 minutes.
Prepare the Pumpkin Sauce. Add the flour directly to the vegetables in the saucepan. Stir to coat the vegetables in the flour. Add the milk and whisk with a wire whisk until combined. Add the pumpkin. Whisk to combine and stir until mixture is slightly thickened. Remove from heat--but, keep warm.
Cook the Ravioli. Boil the ravioli according to the package instructions and drain.
Plate and serve. Place the desired amount of ravioli onto a plate or in a bowl. Top with a ladle of pumpkin sauce. Garnish with shredded Parmesan Cheese. Serve warm with salad, a green vegetable and garlic bread.
We linked this recipe with Melt in Your Mouth Monday. Check it out for lots of great bloggers and recipes.
- Family Life
- Books and Reviews