Pumpkin Ravioli With an Herby Parmesan Cream Sauce
Recipe and photos by Launie Kettler
This dish really guilds the lily. We start with a velvety pumpkin and ricotta mixture kissed with bright lemon in supple homemade pasta. And that’s just the beginning! Then, we toss the ravioli in heavy cream with Parmigiano-Reggiano and garden-fresh herbs.
If make-ahead meals is your thing, then this is the perfect recipe to add to your collection. The ravioli can be frozen for up to 3 months, so you always have it on hand for a quick and amazing weeknight, date night, or impromptu dinner party meal.
Before you get started, make sure you have the right tools! You’ll need a sharp chef’s knife or Santoku and small cutting board for chopping herbs, a food processor for mixing ingredients, a pasta maker for rolling out the dough, cookie sheets for laying out the pasta, a ravioli or cookie cutter for cutting the pasta, a large pot for cooking the ravioli, a small saucepan for the sauce, and a wooden spoon for stirring the sauce.
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.