TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Ravioli with Fresh Tomato Sauce

Homemade Italian Sausage

Pumpkin Nut Bread

Pasta with Mushroom Cream Sauce

Roasted Butternut Squash

Pasta Recipes

Ravioli with Pumpkin and Sausage Sauce

Serves 4

This recipe for ravioli is quick, easy, different and very good. The pumpkin and sausage sauce can be used with other pasta, such as penne or ziti. Canned pumpkin is available all year long and perfectly acceptable, but you can use cooked and mashed fresh pumpkin when it is in season. Serve this on a busy weeknight or for a special occasion.

Ingredients

  • 1 tablespoon olive oil
  • 3/4 pounds mild Italian bulk sausage, or links with casing removed
  • 1 tablespoon butter, preferably unsalted
  • 1/2 small onion, finely chopped
  • 4 large cloves garlic, minced
  • 1/2 cup dry sherry
  • 1 cup water
  • 3/4 cup unseasoned pureed pumpkin, canned or homemade
  • 1 cup cream
  • 1 tablespoon shredded fresh basil leaves (can use 1 teaspoon dried)
  • 3 tablespoons shredded fresh sage leaves (can use 1 tablespoon dried)
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and pepper to taste
  • 1 pound fresh or frozen cheese ravioli (see notes below)
  • Freshly grated Parmesan cheese

Heat a large sauté pan over medium-high heat. Add the oil, then the sausage. Brown the sausage, about 5 minutes, breaking it into small pieces as it browns. Using a slotted spoon, remove sausage to paper towels. Pour the grease out of the pan and then return it to the burner. Add the butter, then the onions. Sauté until the onions are tender, about 3 minutes. Add the garlic and cook another minute. Add the sherry and water; cook until slightly reduced, about 2 minutes. Add the pumpkin, cooked sausage, cream, basil, sage, cinnamon, nutmeg, salt and pepper. Stir well, reduce heat to medium and cook until thickened, about 5 minutes.

Meanwhile, cook the ravioli according to package directions. Drain well, reserving some of the cooking water. Place the ravioli in the pan with sauce and gently stir to combine over low heat, about 1 minute, adding reserved water if needed to thin out slightly. Serve immediately, passing cheese separately.

Notes: Store-bought ravioli come in a variety of sizes, weights and fillings, including some whole wheat versions. Get whatever you prefer that equals about one pound.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.