Cooking On A Budget: Toasted Cheese Ravioli with Parmesan Pumpkin Sauce

Saturday, February 8, 2014

Toasted Cheese Ravioli with Parmesan Pumpkin Sauce


Before I even got back to my computer, these were devoured moments after I took the photographs. I really don't know how I am going to loose weight with recipes like this! To be truthful I wondered about the combination of pumpkin puree and Parmesan cheese when I came up with it. Good golly, miss Molly it's absolutely DE-liscious!

Now everybody and his mother has made a version of toasted ravioli, for sure. It's been on the Food Network; everywhere. It happens that I didn't seek anyone else's recipes for ideas which I'll sometimes do.

The fact is our store had this brand of frozen but hand made ravioli on sale this week. They are from the same manufacturer of the cavatelli pasta I purchased for $1.00 per bag a while back. This ravioli has the creamiest cheese filling and is simply the best frozen ravioli product I've ever tasted. Gina Italian Village® is a product of Rosiha® Food Products out of Buffalo, New York.

Toasted Cheese Ravioli with Parmesan Pumpkin Sauce is one of the easiest and most inexpensive dinners you can make on a budget. The cost for the ravioli and the cream sauce came to $5.31. The package suggests a serving size of 9 ravioli's for a portion. Feeds 3 people for $1.77 each.
  • 1 bag cheese ravioli
  • olive oil (for frying)
  • 2 tbsp. butter
For the sauce:
  • 3/4 cup heavy cream
  • 1/4 cup + 1 tbsp. pumpkin puree
  • 1/4 cup chopped onion (finely)
  • 1/3 cup grated Parmesan cheese
  • 3-4 scrapes of whole Nutmeg or pinch of ground
  • salt to taste
  • white pepper to taste
  1. Chop the onion. In a skillet over medium low heat melt the one tablespoon of butter and add in the onions. Cook for about 2 minutes until softened.
  2. Add in the pumpkin puree and stir around for a minute or so.
  3. Slowly pour in the heavy cream and whisk together to fully incorporate.
  4. Then add in the spices and whisk.
  5. Last, add in the Parmesan cheese and whisk well. Cook on low for a couple of minutes, whisking and the sauce will thicken.
For the breading station:
  • 1 egg
  • 2 tsp. milk
  • 3/4cup plain bread crumbs
  • 1 1/2 tsp. granulated garlic
  • 1 1/2 tsp. dried parsley flakes
  • 2 good pinches Kosher salt
  • 3 pinches black pepper

  1. Whisk the egg and milk in a small bowl.
  2. In another bowl combine the bread crumbs and spices and mix well.
  3. Dredge the cooled ravioli in the egg mixture then in the bread crumbs. Shake off excess and place on a clean plate.
  4. In a skillet add enough olive oil (or vegetable oil) to thoroughly coat the bottom of the pan along with
  5. Boil the ravioli in salted water for 2 minutes.* Drain and set aside on a plate and keep them separated. Allow to cool down.
  6. the last tablespoon of butter. Heat over medium heat.
  7. When the oil bubbles add in the ravioli's and "fry" until golden brown on each side, then drain on paper towels.

Plate individually with everyone having their own cup of sauce for dipping the ravioli in. This dish is so satisfying and filling. It can be served as a main dish or an appetizer. Recipe can be doubled if need be.

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