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Tuesday, November 4, 2014

Great Pumpkin (Ravioli)!

Duly inspired by the classic Charlie Brown special, I adapted this recipe for Fusilli with Gorgonzola and Walnut Sauce (Bon Appetit, November 2006) posted on to make pumpkin ravioli with a walnut cream sauce. I suggest you do too! My version varied by using the ravioli instead of fusilli and a few leaves of sage instead of a cup of chopped basil. Dress it up with a salad of arugula and sliced Fuji apples gently tossed in a red wine vinaigrette and do enjoy!

Pumpkin Ravioli in Cream Sauce with Toasted Walnuts
Comfortably serves four as a pasta course

1 package fresh pumpkin-stuffed ravioli, about 12 large pieces
2 TBS butter
1 TB olive oil (I skipped this; wasn't necessarily needed I didn't think--or okay, I forgot)
3 garlic cloves, minced with garlic press
1 tsp thyme
3/4 cup heavy cream (definitely needed)
3/4 cup domestic crumbled gorgonzola
3/4 cup toasted walnuts (put them under the broiler until fragrant, only a few minutes)
Several sprigs of sage leaves, without stems

Cook raviolis in salted boiling water until they float, about three minutes or so. Remove with a handled strainer and reserve a cup of the pasta liquid. Melt butter in a large pan over medium heat (add in a good green fruity olive oil here, if using). Toss in the garlic and saute with thyme for a few minutes. Add the ravioli, cream and gorgonzola on lower heat. Mix together and add pasta liquid slowly until sauce thickens; the whole cup might not be required. Stir in the sage and warmed nuts with lots of freshly ground black pepper and a few grinds of cracked salt.

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