Pumpkin Ravioli

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!

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5 Responses to “Pumpkin Ravioli”

  1. 1

    VeggieGirl — November 20, 2007 @ 12:51 am Reply

    I’ve always been intimidated by the process of making homemade ravioli – but you did a fabulous job with yours!! I like the festive touch of the pumpkin, for the ravioli :0)

  2. 2

    Kevin — November 20, 2007 @ 2:24 am Reply

    I like the sound of the goats cheese and maple syrup in a pumpkin ravioli.

  3. 3

    Bellini Valli — November 20, 2007 @ 2:04 pm Reply

    Yes it does sound like a tasty meal Cara. You can bring pumpkin ravioli to my home any time!!!!

  4. 4

    JennDZ - The Leftover Queen — November 21, 2007 @ 11:51 am Reply

    I LOVE pumpkin ravioli!!! LOVE IT. Your filling sounds wonderful with the hint of maple syrup. Yum. I am sure that the sauce you made it with this time complimented it just as nice as the cream sauce you usually use.

  5. 5

    winedeb — November 21, 2007 @ 6:56 pm Reply

    Goat cheese with the pumpkin. Now that is a new one on me that I must try! And a good “pat on the back” for not fixing it with a ton of cream! The broth idea sounds just fine to me! (My hubby cannot have any milk products, so broth bases are right up my alley)Happy Thanksgiving!

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