Roast Pumpkin Ravioli Recipe

Name: Roast Pumpkin Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick of butter plus 2 plus 4 tablespoons; 3 1/2 cups of mashed Roasted Winter Squash (not pureed); 1 cup plus 1 cup heavy cream; 1/2 teaspoon of pumpkin pie spice; 1/2 teaspoon of sea salt (fine); pinch of ground cloves; fresh pepper (I like white with this); 1 tablespoon each minced sage and thyme (fresh) cut some extra for the sauce; 1 cup of pumpkin juice (or water); 2 beaten eggs; sauce follows at end of prep

Servings: persons

1/2 stick of butter plus 2 plus 4 tablespoons
3 1/2 cups of mashed Roasted Winter Squash (not pureed)
1 cup plus 1 cup heavy cream
1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of sea salt (fine)
pinch of ground cloves
fresh pepper (I like white with this)
1 tablespoon each minced sage and thyme (fresh) cut some extra for the sauce
1 cup of pumpkin juice (or water)
2 beaten eggs
sauce follows at end of prep

1
melt the butter until slightly browned. Turn in the pumpkin mash. Stir gently. Add 1 cup cream. Turn the heat down to low simmer and add the salt, spices, and herbs and pepper. Stir often. Cook for 35 minutes and add the reseved pumpkin juice or water. Stir and bring back to low simmer. 15- 20 minutes longer until the filling begins to turn darker in color and becomes more solid.
2
Take off heat and cool for 5 minutes. Stir in 2 tablespoons butter and eggs. Set aside to cool. This should make at least 2 dozen or more ravioli.
3
To make the sauce:
4
In a saucier or wide sauce pan reduce
5
2 cups of chicken broth( I use 4 cups of fresh chicken broth reduced to about 2 cups, or you can use 2 cups of Kitchen Basics chicken stock (in the box). Add a diced up shallot, a sprig of thyme, and 3-4 pepper corns. Reduce to about 1 cup. Strain. Put back in pot add 1 cup cream and simmer until thickens. Add some minced thyme and sage. When it starts to coat the back of a spoon finish with the butter and serve over ravioli.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 stick of butter plus 2 plus 4 tablespoons, 3 1/2 cups of mashed Roasted Winter Squash (not pureed), 1 cup plus 1 cup heavy cream, 1/2 teaspoon of pumpkin pie spice, and more.

Yes, Roast Pumpkin Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Pumpkin Ravioli

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