Friday, December 3, 2010

Ravioli with Creamy Pumpkin Sauce

No fat grams were left out in this little impressive dish.  Don't hesitate to substitute fat free or lower fat versions though if you're trying to be reasonable.  This came from some leftover ingredients floating around in the fridge so even the amounts are eyeball estimates.

2 lbs. fresh or frozen jumbo ravioli, cooked and drained.
Bring large pot of water to boil, add about 2 tsp. kosher salt.  Boil according to package directions. Turn off heat when done, but do not drain.  Reserve a little pasta water for sauce.

2 Tbl. olive oil or butter
1/2 large sweet onion, diced
5 cloves garlic minced
kosher salt, fresh ground pepper to taste
1/8 tsp. ground nutmeg
1 tsp. ground cumin
1 tsp. dried parsley
1 Tbl. sugar
1/2 cup chicken stock
1 cup canned pumpkin puree(not pie mix)
1 cup whipped cream

Heat large sauce pan on medium-high heat, add olive oil to pan, diced onions, and spices.  Saute until onions are near translucent and then add sugar.  This will help caramelize the onions, just watch closely so they don't burn or it will make the sauce bitter.  Add garlic and a little broth until garlic is tender.  Whisk in remaining broth and pumpkin.  Simmer on low for a few minutes.  Strain raviolis from water and slip gently into pumpkin mixture.  Add pasta water if needed to coat all raviolis.

Serve with grated parmesan cheese and candied pecans.

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