Pumpkin And Goats' Cheese Ravioli With Walnut Sauce Recipe

Cooking Directions

• STEP 1.Start by making the ravioli filling. Roast the pumpkin until tender, then mash it with goats' cheese, garlic, and herbs.
• STEP 2.Roll out the pasta dough and cut it into rounds. Place a spoonful of the filling in the center of each round, then fold the dough over and seal the edges.
• STEP 3.Bring a large pot of salted water to a boil and cook the ravioli until they float to the surface. Drain and set aside.
• STEP 4.To make the walnut sauce, toast the walnuts in a dry pan until fragrant. Blend them with garlic, olive oil, Parmesan cheese, and a splash of cream.
• STEP 5.Serve the ravioli with the walnut sauce drizzled over the top. Garnish with extra Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• Make sure to roast the pumpkin until it is soft and easily mashable.
• When sealing the ravioli, press out any air bubbles to prevent them from bursting during cooking.
• Toasting the walnuts before blending them will enhance their flavor and add a nice crunch to the sauce.

Storage and Serving

• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ravioli in a pan with a little olive oil or butter until heated through.
• Serve the ravioli with a side salad or roasted vegetables for a complete meal.