Friday, September 26, 2008

Jumbo Pumpkin Ravioli in Sage Cream Sauce with Peas

This was my first time to try this out, and I was very happy with the result. This was a very savory and creamy dish! These raviolis are fun and easy to make and delicious to eat! I actually used skim milk and fat free cream cheese to make my sauce, and it still tasted like a rich cream sauce.
Raviolis:
won ton wrappers (square or circle)
1 cup skim ricotta cheese
1/2 cup pumpkin puree
1 tbsp grated Parmesan cheese
1/4 teaspoon ground nutmeg
Mix cheeses, pumpkin and nutmeg in a bowl. For each ravioli, put one tablespoon mixture in the middle of a wrapper. Moisten edges and places another wrapper on top. Press down on edges to seal. Cook one at a time in boiling water for 2-3 minutes each. Remove with a slotted spoon and repeat for all raviolis. This recipe makes about 18 raviolis.
Sauce:
1/2 cup butter
1 (8 ounce) package fat free cream cheese
2 teaspoons sage
2 cups skim milk
6 ounces grated Parmesan cheese
1 cup cooked peas

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and sage stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese and peas. Remove from heat when sauce is the consistency you desire.

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20 comments:

Wandering Coyote said...

I just got the new issue of Gourmet and it has a pumpkin walnut bread in it that I am just going to have to make this weekend!

VeggieGirl said...

Your first try, eh?? Nice work!!

Krista said...

Savory pumpkin...I love it! I bet that filling would be good in lasagna form, too!

Reeni said...

Those came out really great for your first time! The sage cream sounds so good with pumpkin, YUMMY!

rubybean77 said...

Next time I make ravioli, I am trying your wanton wrapper method...making pasta from scratch is involved. :) Hmmmmm....pumpkin!

Charlie Hills said...

You had me at pumpkin. Twice now!

Rosa's Yummy Yums said...

Those raviolis look delicious! I love the flavorings!

Cheers,

Rosa

Hollee said...

Your raviolis look WONDERFUL - and might be just the ticket for my vegetarian Thanksgiving. It also gave me a great idea for a variation! :)

Thanks for the recipe, ideas, visiting my blog, and commenting!

Catherine said...

Sounds heavenly! I love pumpkin ravioli . . . and I've had a package of wonton wrappers in my freezer for too long!

Did you use fresh or dried sage?

Jessie said...

I never had pumpkin ravioli, interesting combination. Now I want to try some! :)

Danielle said...

Oh. my. gosh. these sounds divine, I love raviolis especially when you can incorporate veggies into them and for a first time yours look simply professional! Great job, I'd definitely be too intimidated to try myself but if you need anyone to take care of leftovers... ;)

HangryPants said...

You don't know how many times my mom has asked me to make her pumpkin ravioli. Now I have no excuse!

Erin at caretoeat.net said...

I almost didn't believe you, but those DO sound pretty easy to make. Yay! They turned out beautifully!

sweeteats said...

WOW, those raviolis look out of this world! Make me some!

eatingbender said...

I can't believe this was your first try - I could totally find this in a fancy restaurant! Good work! I looooove ravioli - one of my favorite ways to eat pasta!!

Jo said...

I'm not big on pumpkin, I admit... but these look good... that sauce especially :) By the way, I hope that you don't mind, I've linked to you.

Lori said...

The ravioli sounds amazing! I've had some awesome pumpkin pastas while in Brazil, but I wasn't sure where to start with the filling. This helps out a lot. I'm going to try it. :)

whatiateyesterday said...

These looks SO.FREAKIN.GOOD!

ttfn300 said...

yes, i've been meaning to try something like this!! I really like that better-for-you cream sauce!! I'm always at a loss for what to do with my ravioli since I'm not keen on the butter sauce that so many of them call for...

Mark said...

The ravioli look great. Not too sure about the sauce as it looks caked on to the ravioli. Might be better if it was thinner and underneath the pasta with just a light coating on the pasta that way everyone can see the hard work you put into making the ravioli.