I warned you, pumpkin all day every day… at least for another weekend! Last week I shared my GF/Dairy Free Pumpkin Cream “Cheese” Muffins!, which are delicious, so make them if you haven’t. This week, I am incorporating pumpkin in a savory application. A savory, cozy, comforting, fall flavor palooza! Oh, so satisfying Grain Free and Dairy Fee, Pumpkin, Rosemary Ravioli in a sage butter with pomegranate reduction! Um, yes, yes, a thousand times yes!
There is just something about pasta that is so comforting, especially in the fall. As the weather starts to turn and sun dips sooner and sooner, I crave comfort foods. That could mean different things to different people, but pasta is one of those comfort foods that most people can agree upon. So, here’s to pasta bringing us together! Pasta 2020! Pretty sure a limp noodle can do a better job! 🙂
Any who, if you are on a special diet (like almost everyone else), and you can’t have grains/gluten for one reason or another, Cappello’s has great grain free pasta products! Even if you can eat all the gluten and all the grains, these are still delicious! Cappello’s also makes preparation a breeze!
For these raviolis, I used their Lasagna Sheets, super simple prep and you don’t have to spend all that time making your own pasta dough! The pumpkin filling is made with organic pumpkin puree, Kite Hill Almond ricotta (can sub dairy ricotta if not dairy free), freshly chopped rosemary, pumpkin pie spice, cumin and cayenne! I need my kick of heat!
Look at those little soilders of pumpkiny goodness…
Does anyone else feel sleepy? Perfect pillows!
The ravioli is then just finished in the skillet with ghee (or butter), olive oil and fresh sage! Then just before serving, sprinkle ravioli with sea salt, nutmeg, fresh pomegranate seeds and a light drizzle of pomegranate reduction! Be still my beating heart…with pumpkin ravioli!
A sneak peak at the star of this dish! Pumpkin, rosemary, almond ricotta oh my! Savory with a touch of sweet from the pumpkin pie spice, but rounded out with a kick of heat from the cayenne. Ravioli filling nirvana!
This dish an easy weeknight meal, yet fancy enough for a weekend dinner party! Gotta love a versatile Jill of trades dinner!
Let’s pumpkin on people this weekend! Don’t forget that nice glass of red (or two) to wash it all down with. Pumpkin is more than just pie! But don’t worry, there will be pie, pumpkin pie! In the meantime, keep pumpkin interesting and delicious all season long with my Pumpkin Ravioli!
Happy Weekending and Ravioling!
Diane
- 1 Box of Capello's Lasagna Sheets (defrosted in the fridge overnight)
- For the Filling:
- 1 cup organic pumpkin puree
- ½ cup Kite Hill Almond Ricotta (can sub cow's milk ricotta if not strictly dairy free)
- 1 tbsp. freshly chopped sage
- 2 tsp. freshly chopped rosemary
- 1 tsp. pumpkin pie spice
- 1 tsp. of salt
- ¼ tsp. of cumin
- ¼ - ½ tsp. of cayenne
- ⅛ tsp. all spice
- ⅛ tsp. cardamom
- For the Sauce:
- 1 tbsp. of ghee (or butter)
- 1 to 2 tsp. of olive oil
- 6 to 10 fresh sage leaves
- For the Garnish:
- Fresh pomegranate seeds
- Toasted pumpkin seeds (as much or as little as you like)
- Chopped pecans (as much or as little as you like)
- Pomegranate molasses for light drizzle
- Sprinkle of sea salt
- Sprinkle of nutmeg
- A grind of freshly cracked black pepper
- Fill a large pot with salted water and bring to a boil while you prepare the raviolis . Pull out your cast iron skillet and place on the burner, no flame yet.
- For the Filling:
- In a medium bowl, mix all your filling ingredients together until fully combined. Taste and adjust salt as needed. Set aside.
- For the Ravioli:
- Place a large sheet of parchment paper on your work surface. Unfold the lasagna sheets and cut to size of ravioli you want. They will be larger because of the width of the sheets. I would say plan on 5 to 6 raviolis per person. I used a pizza cutter to cut or a sharp knife works as well. Position your top and bottom squares next to each other.
- Using about a tbsp. cookie scoop, drop the filling on each one of the bottom squares in the center. After you have added your filling to the bottom raviolis, get a small cup of water and using your finger, dip into the water and trace a rim around the bottom outside edges of the ravioli. Take your top square and place on top of the bottom square and press down around the edges to seal. Don't worry if a little filling squeezes out, just wipe away with your finger. Finishing topping all of our raviolis.
- Turn the burner on under the cast iron skillet to medium, add the ghee, oil and sage. Bring your ravioli over to your pot of already boiling salted water. Carefully drop each ravioli in. Cook for 90 seconds. The ravioli will float to the top when down. Gently remove from the water with slotted spoon and CAREFULLY, place in the hot cast iron skillet. Allow the ravioli to cook in the butter and oil for 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes. You will need to cook in batches depending on how many ravioli you are making.
- Remove the ravioli from the pan onto your dinner plate. Garnish with salt, nutmeg, pepper, pomegranate, pecans and pumpkin seed. Lightly drizzle the pomegranate molasses over the ravioli.
- Dig in!
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