Mariel here. This is what I make for guests when I really don’t feel like making anything at all. These are – gasp – frozen ravioli, but I’ve dressed them up with a little pumpkin reduction that tricks people into thinking I’m a thoughtful, well-prepared host. In reality, this entire meal takes maybe 20 minutes. I’m all for extra effort, but sometimes – just sometimes – I’d rather not make a fuss. Serve this alongside my mom’s Green Salad with Montrachet Croutons, an enormous glass of Pinot G, and call it homemade. You can roll out pasta dough some other day.
Ravioli with a Pumpkin-Spiked White Wine Reduction
Makes about 3-4 entree servings
13-oz package of cheese ravioli – $2.49
3 heaping Tablespoons of pure pumpkin puree – $1.50
2 Tablespoons Vidalia onion, finely minced – $0.89
1 Tablespoon unsalted butter – stock
½-cup white wine – stock
¼-cup raisins – $2.19
¼-cup walnuts, lightly toasted – stock
¼-teaspoon dried thyme or sage – stock
1 Tablespoon olive oil – stock
Black pepper, to taste – stock
¾-cup reserved pasta water – stock
Grand total assuming “well-stocked” kitchen: $7.07
Cost per serving: $1.77
1. Boil a pot of lightly salted water and cook ravioli according to package directions. Make sure to save ¾-cup of pasta water once the ravioli have finished cooking.
2. In a large skillet, saute the onions in butter and olive oil over high heat until they become tender and translucent, approximately 8 minutes. Stir often to avoid burning. Add the raisins.
3. Reduce heat to medium-low and add the white wine, thyme/sage and black pepper. Cook for 5 minutes.
4. Add the pumpkin and stir for an additional minute. Add the reserved pasta water and simmer thru on medium-low heat for an additional 8 minutes, or until sauce thickens.
5. Add the ravioli to the pumpkin sauce and coat well. Portion out the ravioli, garnish with toasted walnuts and enjoy!