Friday, February 27, 2015

Baked Ravioli with Pumpkin and Sage {Recipe}

I meant to sit down and write something more meaningful than just a recipe, but my brain is fried. Sick kids will do that to you. Since I figured some post of merit was better than none, I will share something perhaps you can recreate in your own kitchen and think of me while doing so. It's kinda like cooking together, right?

Here we are at the 2nd meatless Friday during this Lent. This meal is a new one for us that was a combined creation effort betwixt David and I. Originally I had concocted in my head inspired by some recipes I'd seen and building upon one I made a few years back. I set to work starting the meal. And then of course, as things are apt to do, we had a bed wetting and a cranky baby in the hour I was supposed to be making this, so David stepped in and added his own flair to it.

I divided ingredients into each step rather than combining the amounts, so you might notice certain items twice. Happy Cooking!

18-24 oz dried ravioli - I used Trader Joe's mini raviolis and ended up using about 1 3/4 packages

2 TB butter
1 onion, diced small
4 cloves garlic, minced
16 oz fresh spinach, chopped
1 tsp fresh sage, chopped
dash of nutmeg
salt and pepper

6 TB butter
6 TB flour (whole wheat or white)
2 cloves garlic, minced
2 cups half and half
1 cup pumpkin puree (plain, no spices!)
1 cup parmesan cheese, shredded
1 cup milk (optional)

1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1-2 tsp fresh sage, chopped

1. Prepare ravioli according to the directions. Drain and toss with a little olive oil. Set aside.

2. Heat 2 TB butter in a large pan over medium heat. Add onions, and cook for 4-5 minutes until soft and translucent. Add chopped spinach stirring often. As soon as leaves begin to wilt, add garlic, nutmeg, sage, and salt and pepper. Sauté mixture 30-45 seconds until you can smell the garlic.  Remove from heat and set aside.

Preheat oven to 400º.

3. In small saucepan, melt 6 TB butter over medium low heat. Once melted, add flour and garlic. Stir constantly until it begins to bubble. Remove from heat and stir in half and half. Return to heat and heat over medium to medium high heat until mixture boils stirring constantly. Once boiling, cook and stir for one minute. Remove from heat and add pumpkin and cheese. Stir until cheese melts and pumpkin is thoroughly mixed in.
*If sauce seems too thick, you can add up to 1 cup milk to thin.

4. Lightly oil a 9" x 13" casserole dish. Cover the bottom with a layer of cooked ravioli. Spread 3/4 spinach mixture over that. Pour half the cheese sauce over. Repeat with remaining ravioli, spinach, and sauce. On top of that sprinkle the 1/2 cups of mozzarella and parmesan cheeses and the chopped sage.

Bake uncovered for 15-20 minutes or until the cheese on top browns and bubbles.


Looking for more new meals perfect for Meatless Fridays?

I have two posts in the Archives: 

Also go check out these two bloggers who are sharing new recipes this year:

Gina at Someday Saints

BethAnne at BethAnne's Best

What are your favorite meatless meals? I'd love more ideas, so please share any that are fan favorites in your house!

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This post Baked Ravioli with Pumpkin and Sage {Recipe} first appeared on Two Os Plus More on 27 February 2015

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