Mushroom & Cheese Ravioli with Pumpkin Alfredo Sauce
The idea was inspired by the Food Network Tortellini Recipe. – Margi Kyle
By Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com
Founder of Little Smiles NC
Major Chief Cook in our House!
1 Tablespoon each Jane’s Krazy Mixed-Up Salt and Jane’s Krazy Mixed-Up Pepper
1 Tablespoon of Jane’s Krazy Mixed-Up Black Garlic Salt (or fresh chopped garlic)
1 Package Mushroom/Cheese Ravioli (I used Rana because it has no preservatives.)
1 Tablespoon Unsalted Butter
1 Small Shallot, chopped
1 Box – Fresh Mushrooms, sliced
1/2 Cup Canned Pure Pumpkin
Pinch of Freshly Grated Nutmeg
1 1/4 Cups Heavy Cream (I used Almond/Coconut cream–no dairy or sugar.)
1/4 Cup Parmesan cheese, grated or shaved, plus more for topping
White Wine, if needed to loosen the Ravioli
Fresh Parsley and Basil for Topping
Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs–about 4 minutes. Then, drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and mushrooms and cook, stirring until slightly soft, about 4 minutes. Add the pumpkin and nutmeg and cook, stirring 1 minute. Stir in the cream and bring to a low boil.
Reduce the heat to medium-low; simmer, stirring until slightly thickened, about 5 minutes.
Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper and Jane’s Krazy Black Garlic Salt.
You can get Jane’s seasonings at Savory Spice in Birkdale Village. Buy 2; you will love it.
Add the ravioli to the skillet and toss with the sauce, adding some white wine to loosen, if needed.
Divide among bowls and top with more cheese, parsley, and basil.
Serve with a salad and asparagus or other green vegetable. Delicious!
Preparation and photos by Margi Kyle
Printed version of this recipe
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