Feeling mildly adventurous, i decided to make some pumpkin flavoured/coloured pasta. So in thinking what i’d like to have with it i found some nice fresh artichokes. Then decided to use the artichoke in the dish, and fill the pumpkin pasta with
spinach and ricotta (as you do).
The sauce was then made up of left over pumpkin, cream, basil, white wine, and salt and pepper.
Basically the pumpkin sauce was made by boiling the pumpkin in salted water (although you could also roast it for a more intense flavour) until its pretty soft. Then pureed in a blender til it’s a thick gloopy consistency.
I then folded that pumpkin puree into the pasta to give it a pumpkiny flavour and colour, and used what was left in the sauce.
So that was simply adding the puree, cream, white wine, salt, pepper to a hot pan with a little butter. I’m not good with measurements because I generally cook by sight and taste… but say 100 ml of cream and 50ml of white wine.
Just reduce it down til the alcohol isn’t so strong from the wine, and til you get the consistency you’re after.
When it’s basically done you throw a little chopped parsley (flat leaf) or basil in, and then toss through the ravioli.
Stuffed and folded the ravioli, cooked them quickly… boiled the artichokes, then combined it all together. I was suprised it turned out pretty nice.
The artichokes were so tasty… must find an excuse to use them more often.
***updated with a few more details a year or so later… but hey, who’s counting :) ***
8 thoughts on “Fresh Artichoke Ravioli with Creamy Pumpkin Sauce”
Sounds nice. What would you like to contribute to Christmas day lunch? – you should help mum plan the menu.
Dunno mate… There are many options… I’ll have to talk to Mum about it. Perhaps a nice stuffing for the chicken, or a special honey glaze for the ham…
Only problem will be cooking it all in your kitchen…
what’s wrong with my kitchen huh! well at least i have some good knives and chopping boards for you to use.
Nothings wrong with your kitchen, it makes mine look like a joke. Just that with 12 people, most of whom are from our family…we’ll need an industrial kitchen to be able to cook it all.
She’ll be right mate. Why don’t you get mum to email a draft menu and then we all have something to work with and with get various people preparing different things, so it’s not all left up to one person i.e mum.
Thank you for the pumpkin sauce recipe AG! I am crazy for pumpkin, always looking for new ways to use it. I have never done a cream sauce with it though. Whee, something new! I’m going to try it this weekend.
Great stuff Alvin, thanks for letting me know. Hope yours turns out tasty too.
do you just use fresh pasta to make the ravioli?