I love making pumpkin ravioli for special events, but rarely eat them at home for dinner because the creamy sauce I make to go with it is a bit much for my weeknight calorie allowance. Not to mention, the pasta itself! However, I’ve currently got a few dozen in the freezer leftover from a party, so I figured I’d have to eat them at some point. I decided to make some for dinner and came up with a solution to make it more reasonable – I made a different sauce, broth-based, and limited myself to a smaller portion alongside a big bowl of vegetable soup to fill me up. However, I served my husband a nice big plate-full!
Making ravioli is a labor of love – though somewhat easier with my KA pasta rolling attachment and my ravioli mold. I really do enjoy trying out different fillings, but pumpkin will always be my favorite. It’s so very simple and easy to throw together. I use:
*1 can pumpkin puree
*4 oz softened goat cheese
*1 tbsp maple syrup
*cinnamon, salt, & pepper to taste
For the sauce tonight, I just sauteed some onions and a clove of garlic with ginger and cinnamon, added some baby spinach to wilt, and simmered with a little apple cider and chicken broth. Garnished with dried cranberries, it was a tasty meal!