Gearhead Mom

Friday, October 30, 2009

Ravioli with Pumpkin Sauce

Posted by Jenny M. @ 8:06 AM

I honestly can’t remember who gave me this recipe or idea, but it’s been an autumn favorite of mine for years:  Ravioli with Pumpkin Sauce.  The beauty is it can be vegetarian or not, and there are lots of possibilities in terms of making the recipe your own.  Here’s how I made it last weekend:

Saute half an onion in a tablespoon or two of olive oil.  I added a teaspoon of rubbed sage and some thyme leaves (I have an orange balsam thyme growing in a box outside—fresh leaves are the best!).  I chopped three chicken sausages with spinach and fontina (although sweet Italian sausage has been my standby for this dish) and threw those in the pot.  Skip this step for veggie version.
When the onions are tender, add half a cup of sherry or marsala and a tablespoon of brown sugar and some cinnamon.  Simmer and reduce.  Add two small cans of pumpkin (not for pies) or one large can.  I added about half a cup of milk to create the consistency I desired for the sauce, but water, orange juice, chicken broth, or apple sauce can help too—this is a recipe that depends largely on your taste.  Add salt and pepper and simmer till hot.
Meanwhile, boil cheese ravioli—any variety.  Drain and rinse, grease a baking pan, and put ravioli in.  Pour sauce over ravioli.  Sprinkle with shredded parmesan and/or toasted chopped nuts (almonds, macadamias, hazelnuts).  Bake at 375 for 20-30 minutes, until cheese is melted. 
Happy Fall!

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