Pumpkin and Cheese Ravioli

I got this recipe out of "Tastes of Italia" magazine. It is one of my favorite magazines. This recipe was another winner!  I changed 2 things.  I used cheese ravioli's instead of tortellini and I used rubbed dry sage instead of fresh sage. The entire recipe takes about 30 minutes from start to finish. It is perfect for a delicious week night meal!


Ingredients: 

16-24 raviolis
olive oil
1/2 cup chopped sweet onion
2 cloves garlic minced
1 tbsp. rubbed dry sage
1 (15oz) can of pumpkin
2 cups chicken broth
1/2 cup grated romano cheese
1/4 cup bread crumbs

Directions:

In a large skillet saute the onions, garlic and sage in olive oil for about 5 minutes on low heat. Add the can of pumpkin and chicken broth. Cook partially covered for about 15 minutes on medium/ low heat. The sauce will splatter, so make sure you are careful when you take the lid off.  While the sauce is cooking. Boil water in a large pot. Add the raviolis and cook until they float to the top.  Then add the cheese and bread crumbs to the sauce, and mix the cooked raviolis to the sauce.  Enjoy!
(serves 4)

Comments

Post a Comment

Popular posts from this blog

Bajan Chicken (Barbados)

Image
My friend Natalie and I became friends in college.  We studied at the University of Minnesota, and we both were on the Track & Field Team. She was from Barbados and I was from New York. After college she moved back to Barbados and I moved back to New York. We reconnected via Facebook after many years. Long and behold, 18 years after college;  I took my first trip to Barbados to visit her, and see the beautiful island she was from. I  traveled to Barbados the past 3 years, because I can't get enough of the island. I have had the Time of My Life! Honestly, I believe this is my favorite island thus far. What makes this island so amazing? ---The People! Soca Royale 2015  You can find amazing beaches, great night life, and tourist attractions most places you go..  But in Barbados, the people are absolutely wonderful. Very friendly, very safe place to be, very relaxed, and just wonderful! I often envision myself living there. Brandon's Beach Barbados   I just ca
Read more

Oxtails and Bahamian Rice & Peas

Image
  My friend Anika and I met last year in Barbados. She is from the Bahamas and I am from New York. While out to dinner with mutual friends, we started talking about yoga, food and cooking. We exchanged contact information to keep in touch. Six months later we both were planning our trip to Trinidad for Carnival.  Anika and her husband Ryan knew this was my first trip to Trinidad for Carnival, and included my friend and I in All their plans (along with 17 of their other friends).  I was so grateful to be a part of such a wonderful group of people.  We had an absolute blast at Carnival. After we got back, Anika was visiting her mom. She left her mom's house, and started to head home. Then realized she wanted to send me some traditional, authentic recipes from the Bahamas. She reversed the car, and went back to get the cookbook (Gourmet Bahamian Cooking by Marie Mendelson and Marguerite Sawyer). She shared over 16 recipes with me.  I was overjoyed! Mas- February 2015
Read more

Swiss Chard Omelette

Image
Spruce up your breakfast with this delish omelette sandwich. Ingredients: 1 bunch of Red Swiss Chard 4 Garlic Cloves pressed 1/4 Sweet Onion diced thin Salt and Pepper to taste 2 Eggs 4 Tbsp Skim Milk Directions: Saute the onion with olive oil in a large frying pan on medium heat. Add the pressed garlic and saute for 2 more minutes. Add the swiss chard and saute covered or uncovered until tender.  Swiss chard cooks like spinach.    Whip the 2 eggs and milk together and pour over the swiss chard. Cover and cook until the eggs are done. Take a spatula and cut the omelette in half. It's the perfect size for a sandwich.     Enjoy! 
Read more