Sunday, March 30, 2014
Baked Ravioli with Pumpkin Cream Sauce
Source: Favorite Brand Name Vegetarian (modified by Aimee)
Makes at least 8 servings
36 oz. bag frozen cheese ravioli
2 TB butter
1 large shallot, finely chopped
1 1/2 cups cream
1 can pumpkin (15 oz)
1 cup shredded Asiago
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
1 cup Panko bread crumbs
1. Preheat oven to 375. Cook ravioli in large pot according to package directions. Drain well; cover & keep warm.
2. Melt butter in same large pot; add shallot & cook 3 minutes. Add cream, pumpkin, 1/2 cup Asiago, salt, nutmeg, & pepper. Cook & stir until cheese melts. Gently fold in ravioli.
3. Transfer ravioli mixture to oiled 13 x 9 baking dish. Combine remaining cheese & bread crumbs in small bowl; sprinkle evenly over dish.
4. Bake 30 minutes or until bubbly & lightly browned.