Creamy Pumpkin Ravioli is a delicious pasta dish that combines the flavors of tender ravioli with a rich and savory pumpkin sauce. Ready just in 20 mins!
Why is ravioli called ravioli?
The name “ravioli” is derived from the Italian word “raviolo,” which is the diminutive form of “raviole.” “Raviole” and “raviolo” both refer to a type of stuffed pasta or dumpling that is made by sealing a filling (typically cheese, meat, vegetables, or a combination) between two layers of pasta dough. The term “ravioli” has been used in Italian cuisine for centuries and has roots in the Latin word “rapa,” meaning “turnip,” which was once used to describe a type of pasta.
Ravioli are known for their distinctive shape, often square or round, and they can vary in size. The name “ravioli” has been adopted internationally to refer to this type of pasta, and it’s commonly used in many countries, not just Italy.
Ravioli are a versatile and popular pasta dish enjoyed in various culinary traditions around the world, and their name reflects their delicious and comforting nature.
What is Pumpkin Ravioli made of?
Here’s a description of each ingredient used in the Pumpkin Ravioli recipe:
- Ravioli: Ravioli are a type of Italian pasta. They are typically square or round pockets of pasta dough filled with various ingredients such as cheese, meat, or vegetables. In this recipe, you can choose your preferred filling for the ravioli, such as cheese and spinach.
- Pumpkin Puree: Pumpkin puree is made from cooked and mashed pumpkin flesh. It has a smooth and creamy texture and is often used in both sweet and savory dishes. It provides a rich pumpkin flavor and contributes to the sauce’s creamy consistency. By the way, pumpkin offers a long list of nutrients that protect and support the heart, such as vitamins A, B1, B6, and C, copper, fiber, folate, and manganese.
- Half-and-Half: Half-and-half is a dairy product that is essentially equal parts of whole milk and light cream. It has a creamy texture and is commonly used to add richness to various recipes, including sauces and coffee. I use half-and-half instead of heavy cream to low fat and calories.
- Grated Parmesan Cheese: Grated Parmesan cheese is a hard and aged cheese with a sharp and nutty flavor. It’s commonly used as a topping or ingredient in Italian dishes and adds a savory, cheesy element to the sauce.
- Garlic: In this recipe, garlic is minced and sautéed to infuse the sauce with a mild garlic aroma and taste.
- Butter: Butter adds a rich and creamy element to the sauce and enhances the overall flavor.
- Nutmeg: Nutmeg is a spice derived from the seed of the nutmeg tree. It has a warm and slightly sweet flavor with a hint of nuttiness. Nutmeg is used in this recipe to add a subtle, aromatic note to the sauce.
- Salt and Pepper: Salt and pepper are essential seasonings used to enhance the taste of the dish. They are added to the sauce to balance flavors and provide a savory and slightly spicy kick.
- Fresh Parsley: Fresh parsley is a green herb often used as a garnish in cooking. It adds a fresh and herbaceous element to the dish and can be used to enhance its visual appeal.
How to make Ravioli in Pumpkin sauce?
Begin by bringing a pot of salted water to a boil. Then, follow the cooking instructions on the ravioli package for either fresh or frozen ravioli. Once the ravioli are cooked to perfection, drain them and set them aside.
In a saucepan, melt the butter over medium heat. Next, add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Afterward, incorporate the pumpkin puree and half-and-half into the saucepan. Cook this mixture for approximately 3 minutes, ensuring you stir constantly until it is thoroughly heated.
Add the grated Parmesan cheese and nutmeg, continuing to cook for an additional 2 minutes while stirring, allowing the cheese to melt and the sauce to thicken. Season the sauce with salt and pepper to your preferred taste, making any necessary adjustments.
Carefully introduce the cooked and drained ravioli into the sauce in the saucepan. Toss the ravioli gently within the sauce until they are evenly coated.
Serve the dish by transferring the ravioli and sauce onto serving plates. For an enhanced visual presentation, consider garnishing with fresh parsley and additional Parmesan cheese. Now, you’re ready to enjoy your meal!
What do you serve with pumpkin ravioli?
When serving ravioli in pumpkin sauce, you can enhance the meal with various side dishes and accompaniments to create a balanced and satisfying dining experience. Here are some ideas for what to serve with ravioli in pumpkin sauce:
- Garlic Bread or Breadsticks: A side of garlic bread or breadsticks is a classic choice. The bread provides a nice contrast to the creamy pumpkin sauce and is perfect for soaking up any leftover sauce on your plate. Here are some garlic bread recipes:
- Green Salad: A simple green salad with a light vinaigrette dressing can add a refreshing and crisp element to the meal. The acidity of the salad can balance the richness of the pumpkin sauce. Here are some salad pairings:
- Roasted Vegetables: Roasted vegetables, such as Brussels sprouts, asparagus, or butternut squash, can be a great side dish. The caramelized flavors of the roasted veggies complement the earthy notes of the pumpkin sauce.
- Protein: Consider adding a protein to make the meal heartier. Sautéed shrimp, or baked salmon can be served alongside ravioli to add extra substance and flavor. Here are some recipes:
- Wine: Pairing your ravioli in pumpkin sauce with a white wine, such as Chardonnay or Pinot Grigio, can complement the flavors of the dish and enhance the overall dining experience.
The choice of accompaniments depends on your personal preferences and the overall meal experience you desire. Feel free to mix and match these suggestions to create a well-rounded and satisfying meal centered around your ravioli in pumpkin sauce.
Creamy Pumpkin Ravioli
Ingredients
- ½ lb. ravioli (choose your preferred filling)
- 1 cup pumpkin puree
- ¼ cup half-and-half (you can also use cream)
- ¼ cup grated Parmesan cheese
- 1 clove of garlic, minced
- 1 tbsp butter
- ¼ tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions for fresh or frozen ravioli. Once the ravioli are cooked, drain them and set them aside.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the pumpkin puree and half-and-half, and cook for about 3 minutes, stirring constantly, until the mixture is heated through.
- Add the grated Parmesan cheese and nutmeg, and continue to cook for another 2 minutes, stirring until the cheese is melted and the sauce thickens. Season the sauce with salt and pepper to taste. Adjust the seasonings to your liking.
- Gently add the cooked and drained ravioli to the pumpkin sauce in the saucepan. Toss the ravioli in the sauce until they are well coated.
- Transfer the ravioli and sauce to serving plates (I used Pumpkin for a better appearance). Garnish with fresh parsley and parmesan and enjoy!
Creamy Pumpkin Ravioli