Ravioli with Pumpkin Rosemary Pasta Sauce
Store-bought ravioli are the kind of weeknight hack I love—especially when they're tossed with a SUPER fast, made-from-scratch rosemary pumpkin sauce, toasted walnuts, roasted sweet potatoes, and shaved Parmesean. Talk about a light, but satiating dish to get you into the fall mood! Not to mention its loaded with:
Protein & healthy fats (thanks, walnuts!)
Fiber & vitamins, especially beta-carotene (gracias, sweet potatoes and pumpkin!)
Ravioli of choice (we used a ricotta and lemon option from Trader Joe's. Pumpkin would also work great.)
1-2 cups toasted walnuts (I toast mine on low on the stove, keeping a close eye so they don't burn
~1 pound diced sweet potatoes
1 Tbsp EVOO
1/2 tsp salt (optional)
2 Tbsp butter
3 cloves garlic minced
½ tsp dried nutmeg
10 oz pumpkin puree, 2/3 a can (save the rest for a pumpkin pie smoothie!)
3/4 cup milk or half and half (depending on how rich you want this)
3/4 cup no added salt vegetable stock
1 tsp fresh rosemary, minced
¾ cup fresh Parmigiana Reggiano cheese, grated
½ tsp salt
Heat oven to 375 degrees. Spread diced sweet potatoes on baking sheet and toss with EVOO, cinnamon and salt (optional). Let cook until lightly browned and soft throughout, about 30 minutes flipping about half way through.
Cook ravioli according to package instructions.
Melt butter in a pan over low heat. Add minced garlic and stir, cook for 3-5 minutes, then add nutmeg.
Turn heat up to med/low and add pumpkin puree, stirring. Cook for 2-3 minutes.
Whisk in milk or half and half and stock until combined. Then add in fresh rosemary, cheese, salt and pepper, turn heat up to medium and bring to a low boil.
Once it’s at this point turn heat back down to low.
Pour the cooked ravioli into the pumpkin sauce, mix and serve.
Compliments to Modern Crumb for the recipe inspo!