Ravioli with Pumpkin Cream and Roasted Pumpkin Seeds Recipe

Ingredients:

• 20 oz pre-made ravioli
• 1 small pumpkin (or 1 cup canned pumpkin puree)
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/4 cup roasted pumpkin seeds
• salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F.
2. Wash and cut the pumpkin in half. Remove the seeds and cut into 1 inch cubes.
3. Place the pumpkin cubes on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
4. Bake for 25-30 minutes or until the pumpkin is fork-tender and lightly browned. Remove from the oven and set aside.
5. Cook the ravioli according to the package directions.
6. In a large saucepan, heat the heavy cream over medium heat. Add the pumpkin puree and stir until combined.
7. Add the grated parmesan cheese and stir until melted and well blended.
8. Season the pumpkin cream with salt and pepper to taste.
9. Drain the cooked ravioli and divide among serving plates. Ladle the pumpkin cream over the ravioli.
10. Sprinkle with roasted pumpkin seeds and serve immediately.

Verdict:

This ravioli with pumpkin cream and roasted pumpkin seeds is a delicious and comforting fall dish. The creamy pumpkin sauce adds a wonderful depth of flavor to the dish, while the roasted pumpkin seeds give it a nice crunch. It’s a perfect weeknight dinner that comes together quickly.

Serving Suggestions:

Serve with a simple side salad or some garlic bread for a complete meal. A glass of red wine would also complement this dish nicely.