Mushroom Ravioli in Pumpkin Sauce

This was the tastiest dish I’ve had recently! 😋

My boys weren’t the hugest fans but I ate more than I planned to because it was so amazing to me. Guess that means all the leftovers are for me! 😉

Just to give you an idea of its goodness: Diced onions and garlic sautéed in thyme and crushed red pepper – then with a dry white wine reduction. Puréed with pure pumpkin, creamy cottage cheese, and a smidge of nutmeg. Smoothed out with some reserved pasta water and then swimming around mushroom and cheese ravioli pillows. SO. GOOD.

TIP: This freezes really well! Just portion in individual servings before freezing. Allow to defrost in the fridge for a day before eating (like starting the morning before you’ll eat it for dinner the next day). When ready to eat, heat in microwave on high 90 secs. Voila!

#FallTastesFantastic

Mushroom Ravioli in Pumpkin Sauce Recipe

Ingredients

• 2 Tbsp extra virgin olive oil (EVOO)
• 1 large yellow onion, diced
• 2 tsp minced garlic
• 2 tsp dried thyme leaves
• 1/8 tsp crushed red pepper (I prefer to double this, but some lower spice folks in the house don’t care for it spicier!)
• 1 cup dry white wine (I typically use Barefoot Sauvignon Blanc)
• 4 qts water
• 1/2 tsp sea salt
• 20 oz mushroom ravioli
• 1 (15 oz) can 100% pure pumpkin
• 1/2 tsp ground nutmeg
• 1/2 cup low-fat cottage cheese
• Optional Garnish: cracked black pepper, fresh thyme leaves, toasted pepitas, and/or toasted pine nuts

Directions

1. Heat a large skillet over medium heat on stovetop. 
2. Add 2 Tbsp EVOO and heat, until shimmering.
3. Add diced 1 large yellow onion, 2 tsp minced garlic, 2 tsp dried thyme leaves, and 1/4 tsp crushed red pepper. Sauté 5 mins, stirring occasionally. 
4. Pour in 1 cup dry white wine and cook 5 mins until slightly reduced.
5. While wine is reducing, fill a large stock pot about halfway full then bring to a boil on stovetop.
6. Add 20 oz mushroom ravioli and cook, stirring occasionally, until al dente – I cooked mine 4 mins.
7. While pasta is cooking, transfer the reduced onion mixture to a food processor and add 1 (15 oz) can 100% pure pumpkin, 1/2 tsp ground nutmeg, and 1/2 cup low-fat cottage cheese. Blend on high speed 1 min until mostly smooth. 
8. Pour the mixture back into the skillet over low heat.
9. Once pasta is done cooking, drain (reserving 1 cup of pasta water).
10. Add to the sauce in the skillet the cooked and drained ravioli and 1 cup reserved pasta water and stir gently until the sauce is creamy and the ravioli are coated.
11. Taste for seasoning preference and add salt, crushed red pepper, or ground nutmeg as desired. We’re a lower sodium and spiciness household these days so it can definitely use more punch if you prefer!

NOTE: Nutrition Facts don’t include optional garnish.

NUTRITION FACTS
Servings	6
Amount Per Serving	7 oz
Calories	350
		% Daily Value*
Total Fat	11g	14%
Saturated Fat	4g	20%
Trans Fat	0g
Monounsaturated Fat	4.6g
Polyunsaturated Fat	0.7g
Cholesterol	20mg	7%
Sodium	540mg	23%
Total Carbohydrate	1g	15%
Dietary Fiber	4g	14%
Total Sugars	8g
Added Sugars	0g
Protein	17g
Vitamin D	0mcg	0%
Calcium	100mg	8%
Iron	1mg	6%
Potassium	250mg	5%
Vitamin A	115mcg	13%
Vitamin C	3mg	3%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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