Right after my daughter was born a few of our friends brought over dinners to help with the transition of 1 kid to 2 kids. One of our friends brought over ravioli with pumpkin sauce and a huge loaf of La Brea bread. So good!
By the time I got around to asking where it was from she couldn't remember where they had picked it up.
A year and a half went by and I finally decided I couldn't live without pumpkin ravioli any longer! So I got a can of pumpkin, some cream and herbs and came up with what I think is the most delicious, the most delectable, the most down right mouth watering pumpkin ravioli.
It's quite a simple recipe, using the fresh (not frozen) store bought ravioli. I serve green peas with mine. It's a real favorite in this house. Just make sure not to skip gym day, it's worth a little cardio!
3 tbsp butter
3 cloves garlic minced
½ tsp dried nutmeg
10 oz pumpkin puree (2/3 a can)
1 ½ c half & half
1 tsp fresh rosemary, minced
¾ c fresh parmesan cheese, grated
½ tsp saltfresh pepper
20 oz store bought fresh ravioli, cooked per the instructions
Melt butter in a pan over low heat
Add the minced garlic and stir, cook for 3-5 minutes to get the garlic nice and fragrant
Add the nutmeg
Turn heat up to med/low
Add the pumpkin puree, stirring
Cook for 2-3 minutes
Pour in the half and half, whisking to incorporate
Add in the fresh rosemary, parmesan cheese, salt and pepper
Turn heat up to medium and bring it to a low boil
Once it’s at this point turn heat back down to low
Pour the sauce over the cooked ravioli