This is another recipe from the cooking class my family and I took together in Bloomington, Indiana.
I have to say it was much easier making my own ravioli with the instructors than on my own. This is why I like taking classes folks. The force is strong with me. I can sense when I’m screwing up and I like having another person go, “Oh no no no….don’t do that! Do this!”
I consider myself independent for the most part, but being taught how to do something is a luxury I’ll take.
What you’ll need
For the ravioli
- 2 tablespoons of butter
- 1 small onion finely chopped
- 1 clove garlic
- 1 cup pumpkin puree
- 1/4 cup of ricotta cheese
- 1/2 cup of parmesan cheese grated
Sage cream sauce
- 1 cup of cream
- 1 teaspoon chicken base
- 1/4 cup fresh sage, minced
Making the actual filling is the second easiest part to making this recipe. The easiest is the sauce which I’ll throw at you last.
To make your filling, you will sauté the onion and garlic together in melted butter. Once the onion has gone translucent add in the pumpkin puree and turn off the heat. The cheeses are now ready to be put into the mix.
Stir all of that together until you get a texture that you approve. What that texture is, I’m not sure because it doesn’t say. It just says check texture.
We are now ready to set the mixture aside and prepare the ravioli.
I was going to tell you how I did it, but I did it the hard way. Let me tell you, kitchen gadgets are worth it. Just check out this link.
I do have the pasta maker, but having that ravioli cutter and the little plastic round ice cub tray thing would have made things a lot easier and prettier.
It’s ok. This blog was intended to show my failures as well as wins. I’ve already got ideas for next time.
My way consisted of a jagged bread knife and squashing ravioli filling everywhere. Next time, I just may keep the jagged knife and utilize a round ice cube tray that I currently own.
First lesson folks, if an item says it specializes in something there’s a strong possibility you can find an item that is similar and could do the same thing for way less.
My mom enjoys cutting cake with dental floss. Try it sometime guys, it works.
For other examples, just google life hacks.
Once you get to the step of boiling your ravioli, you should be ready to make the sage cream sauce.
This is one of the easiest sauces you can make. How do you do it? Well, I’ll tell you. Add everything I listed in the cream sauce section into a small sauce pan and heat. Once it’s warmed up, salt and pepper to your liking.
By the time the pasta is ready, the sauce should be ready. Pour that creamy goodness on top and all your hard work will have a pay off.