. . . preferably with a browned-butter, sage parmesan sauce—add wilted spinach. Tonight’s meal was one born of impromtu hunger (as I find many are during a busy week). I love fresh pasta, and if I can find good raviolis with appealing fillings, they are a must cook in my kitchen. If you have the time to make them homemade, kudos! But being the Monday evening it is, I’ll have to pass this round. Lucklily, I have found many specialty store fresh pastas are as good as homemade. I just picked-up some Pumpkin Sage Raviolis and knew just what to do with them!
Pumpkin and sage lend a sweet flavor, so a red sauce would seem a bit overpowering. Instead, I went simple, using a little butter, parmesan cheese, minced garlic, fresh thyme and touch of crispy bacon for contrast. Let’s not forget the bed of wilted spinach to serve them with. It was awesome. I’m so hooked, I’m even contemplating having them again tomorrow night.
I loved them & think you might too, so here is the low down:
- 1 package of fresh raviolis, pumpkin sage in this case
- 1 clove garlic, minced
- 2 T butter
- 1 T EVOO
- 3 T parmesan/cheese blend, shredded
- 3 strips bacon (bake in oven separately)
- 3 T white wine
- 1 tsp dried or fresh thyme
- ¼ tsp dried, ground sage
- dash cayenne pepper
- In oven, bake strips of bacon on 350 for approx 20 min, until crisp. Cool & drain on paper towels
- In well salted water, boil fresh raviolis for about 4 minutes. Drain & set aside.
- In warm pot, add butter & melt.
- Add EVOO, minced garlic, wine, seasonings, 2 T of shredded parm,1 slice bacon slice, crumbled
- On low, heat mixture and let thicken slightly, stirring constantly.
- Now add cooked raviolis & toss gently.
- To this, add cleaned fresh spinach & steam about 2 min, till wilted, but not overcooked!
- Plate & add crumbled bacon as desired, with a fresh thyme sprig for garnish.
- Eat and enjoy!
I hope you enjoy on a busy night soon—Happy Monday!Pin It