Romano — Page 2

Looking for a way to get dinner on the table in less than 15 minutes? Well then, this is the recipe for you. Store-bought fresh cheese ravioli is transformed into something truly magical with the addition of homemade pumpkin cream sauce. You’ll be absolutely amazed at just how easy and quick this recipe is to make.

Just because I don’t have kids, doesn’t mean that I have tons of time to make dinner every night. I’m reminded of this every time someone I know casually infers to me or B.O.B. Bob that we must eat some pretty amazing dinners and that it’s a wonder that we don’t each weigh over 300 pounds. For the most part, we eat well in spurts because that’s how I cook. When I feel like cooking, I tend to make six or seven things at a time. When I don’t feel like cooking, we eat pretzels for dinner. I’ve mentioned this several times before. It’s not a joke. We seriously do eat a lot of pretzels for dinner, especially around this time of the year when life starts to get holiday-hectic.

So, to make my life easier and maybe yours as well, I figured I should come up with a few easy-to-make quick weeknight meals. This pumpkin cream sauce smothered ravioli is just one of them. It’s pretty much taking something you can buy at your local market and transforming it into something amazing with almost no work involved. Basically, if you can use a can opener and boil water, then you can make this pasta dish. I don’t think it gets any easier. You can even forego the ravioli altogether and just use your favorite type of dried pasta. It may take a few minutes longer and you might need to add a bit more cheese, but it will still be absolutely amazing. Beats pretzels for dinner, right?

Ingredients:

Cold Water
1 (20-oz.) Package Fresh Refrigerated Cheese Ravioli (Family Size) or 2 (10-oz.) Packages Fresh Refrigerated Cheese Ravioli
2 Tablespoons Butter
8 Fresh Sprigs of Thyme or 1 Teaspoon Dried Thyme (Additional for Garnish)
1 (15-oz.) Can Pure Pumpkin
1 Cup Heavy Whipping Cream
1 Teaspoon Kosher Salt
1/2 Teaspoon Fine Black Pepper
Freshly Grated Nutmeg
Freshly Ground Black Pepper & Grated Parmesan or Romano for Garnishing

Directions:

Fill a large pot 3/4-full with cold water. Bring to a boil over high heat.
In a large sauté pan, over medium-high heat, bring the butter and the fresh or dried thyme to a bubble.
Add the pumpkin, cream, salt, pepper, and nutmeg; whisk to combine. Decrease the heat to medium; cook until heated through. This should take approximately 5 minutes.
When the pasta water comes to a boil, add the ravioli, and then cook according to the package instructions.
Drain the pasta, and then divide it among the serving plates.
Top with pumpkin cream sauce and then garnish with freshly ground black pepper, Parmesan or Romano cheese, and additional thyme before serving.

Suggestions:

Make sure to use pure pumpkin in this recipe and not pumpkin pie mix.
Fresh nutmeg is very strong, don’t use too much. If you are using pre-ground nutmeg, use approximately 1/4 teaspoon.
The cream sauce for this pasta will be thick, if you prefer it thinner, add a bit more cream.
Most refrigerated fresh pasta cooks in about 4 to 5 minutes. If you use dried pasta, it will take much longer to cook.

Improvements:

Add shredded or chopped rotisserie chicken on top of the pasta before adding the pumpkin cream sauce.
Replace the thyme in this recipe with sage. Just make sure not to use too much; sage can quickly overwhelm a dish.
Try garnishing this ravioli with freshly ground pink peppercorns, instead of ground black peppercorns.
Replace the ravioli with your favorite variety of cooked pasta.
If you love ravioli, make sure to try this Butternut Squash Soup with Cheese Ravioli.

Yum

15-Minute Ravioli with Pumpkin Cream Sauce

Ingredients:

Cold Water
1 (20-oz.) Package Fresh Refrigerated Cheese Ravioli (Family Size) or 2 (10-oz.) Packages Fresh Refrigerated Cheese Ravioli
2 Tablespoons Butter
8 Fresh Sprigs of Thyme or 1 Teaspoon Dried Thyme (Additional for Garnish)
1 (15-oz.) Can Pure Pumpkin
1 Cup Heavy Whipping Cream
1 Teaspoon Kosher Salt
1/2 Teaspoon Fine Black Pepper
Freshly Grated Nutmeg
Freshly Ground Black Pepper & Grated Parmesan or Romano for Garnishing

Directions:

Fill a large pot 3/4-full with cold water. Bring to a boil over high heat.
In a large sauté pan, over medium-high heat, bring the butter and the fresh or dried thyme to a bubble.
Add the pumpkin, cream, salt, pepper, and nutmeg; whisk to combine. Decrease the heat to medium; cook until heated through. This should take approximately 5 minutes.
When the pasta water comes to a boil, add the ravioli, and then cook according to the package instructions.
Drain the pasta, and then divide it among the serving plates.
Top with pumpkin cream sauce and then garnish with freshly ground black pepper, Parmesan or Romano cheese, and additional thyme before serving.

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