It’s time for a treat yo’self day – or week. You will not be able to get enough of Angelo’s Fresh Pasta Products and their recipe that is, wait for it, Pumpkin Filled Ravioli with Roast Pumpkin, Almond and Basil Sauce… Yes, we went there.
If you are thinking, “This is most definitely what I want for dinner”, then you are not alone. The best part? This delectable recipe is classified under EASY (yes, you read that correctly). So stop the daydreaming and drooling because we have the recipe right here for you!
650g Angelo’s Pumpkin filled Ravioli
3 cups roasted jap pumpkin chopped with skin off
½ bunch fresh sage
½ cup almond meal
2 cloves garlic chopped
¼ cup chopped basil
¼ cup olive oil or vegetable oil
Salt and freshly ground pepper
1 cup pasta water
Roast pumpkin in oven with a little olive oil fresh sage and garlic. Once pumpkin is soft and nicely roasted remove from oven and cool for 15 minutes. Place all ingredients (cooked pumpkin, almond meal, basil, salt & pepper) into food processor and blend until combined and smooth.
Add olive oil a little at a time with the motor running until smooth paste forms. Taste and adjust salt and pepper. If sauce is a little thick add a little of the pasta water while pasta is cooking to thin.
Cook Angelo’s Pumpkin filled ravioli for 15 to 20 minutes in salted boiling water until al dente as directed, drain and reserve ½ cup of pasta water. Place cooked Ravioli back into the pasta pot, pour in the pumpkin sauce, and sir gently with a wooden spoon to cover all the ravioli. Add the rest of the pasta water if sauce is too thick for your liking.
Serve with shaved parmesan and torn fresh basil.
So now that you have wowed not only everyone at the dinner table, but also yourself at your Pasta cooking, sauce-making abilities, which one of Angelo’s Fresh Pasta Products recipes will you be attempting next?
C’mon, we did say it was a treat yo’self week!
February 19, 2015