Hey guys! Welcome back to The Vegetarian Carnivore and Happy October! Those of you who know me personally know that I go absolutely nuts over the fall and winter months for many reasons. One of those reasons is the license to cook and bake themed goodies to my heart’s content. Given that these upcoming few months are The Vegetarian Carnivore’s very first autumn and winter seasons, I have been thinking about how to go out with a bang! This month I am something very special planned for you guys (a bunch of fall themed recipes!!). And what better way to ring in October than with a whole hoard of autumn themed recipes? Pumpkin is just one of those really easy-to-work-with-goes-on-everything ingredients, and it tastes amazing too! I’m very excited to kick off October and this fall themed series with this recipe for an easy and delicious pumpkin ravioli sauce that whips itself up in 15 minutes!
Now, I absolutely love the fall because it gives me an excuse to play not only with pumpkin, but also those really lovely and warm earthy spices that are absolutely welcome when it’s chilly out. And what a coincidence – it happens to be raining cats and dogs outside as I am sitting here writing this up.
Cooking with pumpkins takes me back to high school, when I was writing for my local county newspaper. I wrote an article especially about how pumpkins scream fall and I remember my mom taking me to Trader Joe’s (I had just got my license and still needed adult supervision LOL) and coming back with a whole bag full of their pumpkin and fall collection. From their pumpkin ravioli to their pumpkin pancake mix, they had really thought of everything. And while I have not gone to Trader Joe’s yet for their fall themed stuff this year, you can bet I will be going either today or tomorrow 😉
And that brings us to this recipe. It was inspired by Trader Joe’s pumpkin ravioli, but I wanted to switch it up. Instead of putting the pumpkin inside the ravioli, why not use traditional cheese ravioli and jazz up the sauce? So that is exactly what I did. And I know you guys are going to love it! The results are just incredible. It is buttery, rich, creamy, and tastes like fall in a bowl. You do not want to miss out on this! Keep in mind that I made a large quantity at once because I am using it as meal prep for the week. You know, to make my coworkers jealous over my delicious lunch 😉
So I used pumpkin pie spice in the recipe. It contains nutmeg, cinnamon, ginger, allspice, and cloves, and is the perfect addition to all fall recipes because the blend adds a lovely warmth to your dish. But don’t worry if you don’t have it or if your grocery store has run out (they sell like hot cakes during this season). You can always mix the ingredients together if you have them separately in your pantry. There is no crazy ingredient that you can’t find by itself at the store. I did not use any extra salt in this recipe because I find that the cheese ravioli has enough for me, but if you find yourself needing more salt, add it in at the end! Remember: you can always add more, but undoing a bad decision is a lot harder. And of course, we’ve got Italian seasoning because we cannot forget that this is pasta, after all!
- 1 pack of your favorite cheese ravioli
- 2 tbs unsalted butter
- 2 tbs olive oil
- 2 tbs multipurpose flour
- 2 cups of milk (keep an extra cup on hand)
- 1/2 cup pure pumpkin puree
- 1 tsp Italian seasoning
- 2 tsp pumpkin pie spice
- Parmesan, optional
- Parsley, to season
- In a large pot, bring water to a simmer and drop in the ravioli. The water should never boil or your ravioli might break. Just keep it at a simmer and once you see the ravioli start to puff up and float, you know they are done. Give it about 7-8 minutes.
- In a large nonstick skillet, melt your butter and olive oil.
- Combine your flour to create a thick paste and turn down the flame.
- Add in your Italian seasoning and pumpkin pie spice and mix well.
- Whisk in two cups of milk and keep stirring to prevent lumps. Increase the heat to help it thicken.
- Mix in the pumpkin puree and stir to fully combine.
- I find that no matter what my sauce ends up too thick for my liking, so go ahead and add in the rest of the reserved milk to loosen up your sauce.
- Using a slotted spoon, transfer the ravioli directly from the pasta water into the sauce. I just love the effect the bit of starchy water has on the overall product.
- Season with parsley and Parmesan and enjoy!
This recipe turned out absolutely beautifully! That extra milk really loosened up what would have otherwise been a too-thick sauce. It was light and creamy and refrigerated really well! I microwaved it for lunch today and it was delicious! It did not get clumpy, which was my primary concern. I think I used to shy away from using pumpkin because it is so seasonal, so I didn’t get a chance to really get acquainted with it. However, pumpkin puree is so versatile and I was able to totally revamp a regular cream sauce with just one ingredient!
Still wary about cooking with pumpkin? No worries – I’ve got another recipe in the works for you guys, featuring pumpkin!
I can’t wait for you to try this out! It’s simple, quick, and totally worth it! I also need ideas. If you have a recipe with a typical autumn ingredient in mind, share your idea with me below and it may make it into my autumn themed collection!
See you soon!
Janani <3 <3