Ravioli with a Pumpkin-Spiked White Wine Reduction

by feastonthecheap on November 11, 2010

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.

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Ravioli with a Pumpkin-Spiked White Wine Reduction
Makes about 3-4 entree servings

Ingredients:
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

Directions:
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!

{ 6 comments… read them below or add one }

AlexandraAnalisa November 11, 2010 at 12:30 pm

This looks delicious. I love fall and all the pumpkin recipes that appear. Thanks for this one.

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thecompletecookbook November 12, 2010 at 5:58 am

What a lovely treat for your guests, even though the ravioli is um, the frozen stuff. :-) Mandy

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Chelsea @ sprinklesofparsley.com November 12, 2010 at 2:56 pm

how delicious!! I love trying new ravioli recipes! What a great combination of flavors.

Reply

Angel November 19, 2010 at 5:15 pm

I am looking forward to making this! I even have all the ingredients! (Thanks to your well-stocked kitchen list!)
and I love the Thanksgiving Countdown planner.
Thanks!

Reply

feastonthecheap November 19, 2010 at 5:46 pm

Why thank you! And have a very happy Thanksgiving! M & M

Reply

Rachel @ Not Rachael Ray September 12, 2011 at 10:24 am

This looks like something I could eat every day! Yum!

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