Recipe #2 of pumpkin week! We’re taking a savory turn thanks to my recent ravioli experience…
I never thought I’d be one to make ravioli. It just seemed so time consuming and labor intensive, not a task I was ready to take on…
But when one of my friends asked if I wanted to go to a cooking class with a bunch of our other friends in which we’d be learning to make… ravioli… I just couldn’t say no! Time with friends definitely outweighs my little aversion to making ravioli plus I’d have a chance to see what this pasta-making business was all about from a professional chef. Win and win.
Meet my friends and new ravioli masters!
We made two different ravioli fillings. The first was an italian sausage & spinach combo topped with a simple tomato sauce – completely satisfying and oh so delicious.
The second was a pumpkin, sage, and goat cheese filling and you guys? It was SO good. I was hooked from the first bite. The pumpkin and sage was a wonderful savory combo with a slight bite and creaminess from the goat cheese. Seconds please!
It made a ravioli maker out of me yet because I just had to share it with you!
Now, if you’ve been following my blog for a while, you know that my recipes are typically quick and easy but, full disclosure, this one is a little more time intensive. I’ve simplified it by using wonton wrappers instead of making pasta dough but filling each one does take some time. Sooo, having said that, I think this would be a great recipe for having friends over to make and enjoy dinner together, just as we did in the class. OR it could be a super fun date night idea! Just throwin’ that out there. And just one more idea? Prepare these on a weekend and pop ’em in the freezer to have a quick dinner on hand for a busy night!
Pumpkin Ravioli with Sage & Goat Cheese; slightly adapted from The Girl Can Cook
Serves roughly 2-3
- 1 pkg wonton wrappers (24 wrappers)
- 1/2-3/4 of a 15 oz can of pumpkin
- 1/2 medium onion, chopped (3/4 cup)
- 2 sage leaves, shredded or 1 tsp dried sage
- 1 garlic clove, minced
- 3 oz. goat cheese
- salt to taste
- 1 T. unsalted butter