Roasted Pumpkin Ravioli Recipe

Directions for Roasted Pumpkin Ravioli

1. 1

   Prepare the Filling

   In a bowl, combine the pumpkin puree, ricotta cheese, salt, black pepper, and nutmeg. Mix well until smooth.

2. 2

   Assemble the Ravioli

   Place a teaspoon of the filling on half of the pasta sheets, leaving space between each filling. Moisten the edges with water, then fold the other half over and press to seal.

3. 3

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Add the ravioli and cook for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.

4. 4

   Prepare the Butternut Cream Sauce

   In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add the butternut squash and heavy cream, simmer for 10-15 minutes until the squash is tender. Blend until smooth.

5. 5

   Sauté the Spinach

   In a separate pan, sauté the spinach in olive oil until wilted. Season with salt and pepper.

6. 6

   Serve

   On a plate, layer the sautéed spinach, add the ravioli on top, and drizzle with the butternut cream sauce. Garnish with toasted pecans.