Thursday, October 18, 2012

Ravioli with Pumpkin Cream Sauce

On a recent trip to my local Trader Joe's I was browsing the aisles for ANYTHING and EVERYTHING pumpkin. I found pumpkin ice cream, pumpkin yogurt, organic canned pumpkin, and pumpkin pancake and waffle mix. But just before I hit the cash register I stumbled across Goat Cheese and Sundried Tomato Ravioli. I mean, how do you say no to goat cheese and sundried tomato wrapped in a pasta pillow? You don't. So I threw it in my basket and headed home. Once I got home and unloaded my bag of goodies I quickly realized that I didn't have any sauce to serve over my pasta. But what I did have was some leftover pumpkin, some half and half, and some parmesan cheese in my fridge. I whisked it all together to make a thick cream sauce and served it over my freshly cooked pasta. I could go on and on about how amazing it was, and about how I may or may not have eaten the entire bowl, but I will let the recipe and pictures speak for themselves. 

Goat Cheese & Sundried Tomato Ravioli with Pumpkin Cream Sauce


  • 1 pkg. Trader Joe's Goat Cheese & Sundried Tomato Ravioli
  • 2 tbsp. canned pumpkin
  • 1/3 cup half and half
  • 1/4 cup parmesan cheese
  • salt and pepper to taste
In a medium pot, boil water and cook pasta according to package directions. 

Meanwhile, in a small saucepan whisk the pumpkin and half and half over medium heat. Let bubble slightly, then season with salt and pepper. Lastly, add the parmesan and whisk until thick and heated over. 

Drain cooked pasta and serve with hot pumpkin cream sauce.

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