FOFF Cheese Pillows in a Pumpkin Sage Sauce

by Joanne on August 23, 2012

This week, Carla Vavala offers a new twist on a delightful “old faithful” meal: Ravioli. The twist is the sauce.

FOFF Cheese Pillows with Pumpkin Sage Sauce4

If you thought pumpkin was just for pancakes, pies, muffins, and bread, you have been so wrong.  It makes a terrific savory sauce!  This recipe opens up so many possibilities for all of us who like to experiment with ingredients.

Page 46 of our book Fusion of food and friends.

FOFF Cheese Pillows with Pumpkin Sage Sauce2

  • 1/2 cup dry white wine
  • 1/4 cup chopped shallots
  • 1/2 cup mushrooms
  • 8 oz. mascarpone cheese
  • 3 TBS butter (I used oil)
  • 1/4 cup milk
  • 1/2 cup 100% pumpkin
  • 1/2 tsp. ground red pepper
  • dash nutmeg
  • 1 TBS chopped fresh sage
  • 1 pkg fresh or frozen cheese ravioli
  • 2 TBS chopped green onion
  • salt and pepper to taste
  • Romano cheese, grated

In a medium frying pan, sauté the wine, shallots and mushrooms.  Cook until reduced a little bit. Add the cheese butter (oil), milk, pumpkin, ground red pepper, nutmeg, and sage. Cook until heated through.

Prepare pasta according to package and drain BUT reserve 1 cup of pasta water.  Stir reserved pasta water into sauce to desired consistency. Toss with the ravioli, sprinkle with chopped green onion. Season with salt and pepper, top with cheese and serve.

FOFF Cheese Pillows with Pumpkin Sage Sauce5

A dinner success served to my parents and Ted.

FOFF Cheese Pillows with Pumpkin Sage Sauce3

I’m not a huge fan of ravioli but once in a while, it sure is a nice change especially with the pumpkin based sauce.

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  • At 2012.08.23 12:18, Lori said:

    Yum – I actually really like ravioli, but I rarely have it. I need to try a sauce like this with ricotta instead of marscapone.

    • At 2012.08.23 14:26, Joanne said:

      Good idea! I love the sweet flavor of marscapone so didn’t make any substitutions cheese wise.

      • At 2012.08.23 14:04, Cucina49 said:

        What a lovely, decadent pasta dish–I love marscapone cheese! What kind of milk did you use?

        • At 2012.08.23 14:26, Joanne said:

          I used 1%

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