Pumpin Ravioli With A Light Gorgonzola Cream Sauce

I was beginning to think pumpkin should best be left to pie and jack-o-lanterns.  I admit that I had difficulty making it work other than poured in a crust and eaten for dessert.  I finally did get the pumkiny taste in my cookies (after two tries), but failed miserably in my curry.  So, with an abundance of pumpkin puree stacked on shelves in my pantry (I convinced myself there was a pumpkin shortage on Hilton Head and bought, well lets just way…more than necessary) I gave the squash another shot.  Finally success.  I loved these, Mom loved these, everyone loved them. The raviolis were light, the sauce light and would be FAB served over a bed of spinach or with an arugula salad on the side. 

Ingredients

Makes enough filling for about 20 raviolis

For the filling:

1 15oz can of solid pack pumpkin

1 large shallot, minced

¼ teaspoon dried sage

¼ teaspoon dried thyme

¼ teaspoon nutmeg

1 egg, beaten

Salt and pepper

2 tablespoons butter

1-package egg roll wrappers (packaged pasta)

For the sauce:

1 ½ cups heavy cream

½ cup chicken stock

½ lb Gorgonzola cheese (the creamy type is lovely in this)

¼ teaspoon nutmeg

Good splash (less than a ¼ cup) of dry sherry

1 egg, beaten

Melt butter in a small non-stick skillet, add shallots, and cook until translucent and fragrant.  Add the pumpkin, sage, thyme and nutmeg.  Cook mixture over low heat until dry stirring frequently to prevent sticking, about 20 minutes.  Cool to room temperature add beaten egg and mix well.

 Sprinkle your work surface with cornmeal.  Cut two 3 ¾” rounds from each pasta sheet.  Place one tablespoon of filling in center of each round. 

Brush edge of one round with beaten egg, cover with another piece of pasta and press edges firmly together.  Place ravioli’s on a baking sheet lined with parchment paper sprinkled with cornmeal.  Cover with another piece of parchment paper and refrigerate until ready to cook. 

Make the sauce.  Simmer cream in a wide skillet over low heat.  Whisk in chicken stock.  When hot (not boiling) add the cheese in pieces, add nutmeg and whisk until cheese melts.  Add sherry; continue to heat/warm just below a simmer.  Keep warm.

 Poach ravioli in a large pot of boiling water for three minutes, stirring to prevent raviolis from sticking.  Remove one by one using a slotted spoon, draining well.  Add to Gorgonzola sauce; continue to heat for a few more minutes. Serve raviolis with sauce spooned over.  Four make a light (very) meal.

It’s All Delicious Notes: You can make the filling the day before and refrigerate until ready to assemble.

Comments

[Happy Cook]

WOw these ravaolis looks so delciious.

[sally]

Give them a go...they're easy to make!

[maris]

I'm loving all of your pumpkin recipes! I had pumpkin ravioli for dinner last week and it was really, really good!

[sally]

Oh, I am so glad you liked them Maris...I can't wait to make them again myself!