Monday, October 13, 2008

Fall Pumpkin Ravioli with Ginger-Sage Pumpkin, Butternut Squash Puree

It was John's Birthday this weekend so, of course, we had a little soiree . . . The full menu included a fig and goat cheese stuffed pork tenderloin with fig balsamic reduction and roasted vegetables, plus carrot cake for dessert. But, what we started off with was simple, tasty and total fall treat!

I took a recipe off the food network and modified it to make it more satisfying as a heavy appetizer. The original was just pumpkin ravioli with browned sage butter . . . but I added the pumpkin squash puree to fill my guests:))

Pumpkin Ravioli with Ginger-Sage Pumpkin, Butternut Squash Puree topped with Browned Sage Butter (I made it for 12, but the measures here are for 4 appetizer servings or 2 entrees)
  • 1 Package Fresh Pumpkin Ravioli (I found mine at Whole Foods)
  • 1 small Shallot, finely diced
  • 1/2 Can Unsweetened Pumpkin Puree
  • 1 Cup Organic Butternut Squash Soup, like Imagine's
  • 2 Tbsp Ginger, fresh or my fave Gourmet Garden Ginger in a tube
  • 15 Fresh Sage Leaves, sliced thinly
  • 1 Tbsp Honey
  • 1/3 c Sparkling or other light white wine
  • 2 Tbsp butter
  • Salt & Pepper to taste
The beauty of this dish is that it uses a lot of pre-prepared ingredients and requires very little prep. Heat 1/3 of the butter in a 3 quart sauce pan and then saute the diced shallots until lightly browned, about 3 minutes. Add 1/2 of the sage until heated through. Add the pumpkin, soup, ginger, wine and honey, simmer all ingredients for 15-20 minutes, stirring periodically.

When you have about 10 minutes left, bring a well salted pot of water to boil for the ravioli. Simultaneously, heat the remaining butter in small pan adding the sage and cooking it on medium high for 6 or 7 minutes. Drop the ravioli in the boiling water and cook for 4-5 minutes. Taste the puree and add salt and pepper as desired.

This dish is best plated in a shallow bowl or deep plate. Put the puree at the bottom of the plate, top with 4 ravioli and then garnish with the sage browned butter. Enjoy this great fall treat as an appetizer or an entree depending on your mood!

YUM - Enjoy:))

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