Fall Pumpkin Ravioli Recipe
Pumpkin Sage Cream, Spinning Spider Rosemary Fig Chevre, Baby Arugula, Pecorino, Spiced Pecans, Pomegranates, Pomegranate Molasses (V)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pumpkin Sage Cream
In a medium saucepan over medium heat, combine the pumpkin puree, heavy cream, and sage leaves. Stir gently and let it simmer for about 5-7 minutes, until heated through. Season with salt and black pepper to taste. Remove the sage leaves before serving.
- 2
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually about 4-5 minutes for fresh ravioli or 6-8 minutes for frozen). Drain and set aside.
- 3
Assemble the Dish
In a large serving dish, place the cooked ravioli. Drizzle the pumpkin sage cream over the ravioli. Top with baby arugula, crumbled rosemary fig chevre, grated pecorino cheese, chopped spiced pecans, and pomegranate seeds.
- 4
Finish with Pomegranate Molasses
Drizzle pomegranate molasses over the top for added sweetness and flavor. Serve immediately and enjoy!