Pumpkin Truffle Ravioli

• 8 oz fresh pumpkin ravioli
• 1/4 cup unsalted butter
• 2 tbsp truffle oil
• 1/2 cup heavy cream
• 1/4 tsp nutmeg
• Salt to taste
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh sage
• 1 tbsp olive oil
• 1 small onion, finely chopped
• Optional: toasted pine nuts for garnish

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. 2 Stir in the heavy cream, nutmeg, salt, and pepper. Let simmer gently.
3. 3 Add the butter to the skillet and let it melt into the sauce, stirring continuously.
4. 4 Once the sauce is smooth and slightly thickened, remove from heat and stir in Parmesan and truffle oil.
5. 5 In a separate pot of salted boiling water, cook the ravioli according to package instructions until al dente.
6. 6 Drain ravioli and transfer to the skillet with the sauce. Toss to coat.
7. 7 Garnish with fresh sage and optional toasted pine nuts before serving.

Equipment

• Large skillet
• Pot for boiling water
• Tongs or slotted spoon

Variations

• Add sautéed mushrooms for an earthy twist.
• Swap pumpkin for butternut squash for a different flavor profile.

Substitutions

• If fresh ravioli isn't available, frozen ravioli can be used, adjusting cook time accordingly.
• Use vegan butter and a plant-based cream substitute for a vegan version.

Pairings

• Roasted Brussels sprouts
• Garlic bread

Nutrition

Tips

• Use high-quality truffle oil for the best flavor.
• For a make-ahead option, prepare the sauce and ravioli separately, then combine just before serving.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with additional sauce if needed.

Serving Suggestions

• Pair with a crisp autumn salad.
• Serve with a glass of full-bodied white wine like Chardonnay.

FAQ