Pumpkin Ravioli With Triple Sec Creme Sauce
From BuonAppetito 9 years ago
- 30 Min to make
- Serves 4 to 6
Something different!
Ingredients
- Extra Virgin Olive Oil About 1/4 Cup shopping list
- 3 Tbsp Unsalted butter Divided shopping list
- 3 To 4 Garlic cloves Minced shopping list
- Salt And Fresh Ground black pepper shopping list
- 1/2 Nutmeg grated shopping list
- 8 Ounces Triple Sec shopping list
- 1/2 Cup Grated cheese shopping list
- 4 Ounces Of Heavy Cream shopping list
- 3 Sprigs fresh Thyme chopped shopping list
- About 50 Ravioli shopping list
- Fresh Parsley shopping list
- Reserve about 1 cup of the ravioli water if needed shopping list
How to make it
- Before starting the sauce. Boil a pot of water for the ravioli. But don't add the salt until just prior to adding the ravioli. Add the ravioli just before the time you add the cream to the sauce. Under cook the ravioli slightly to finish in the cream sauce.
- Heat a skillet on low heat. When the skillet heats up add the oil and allow oil to heat and saute the garlic and you want the garlic to just soften and not brown or burn. Saute the garlic until it begins to just yellow. Now add 1 tbsp of cold butter and season lightly with salt, pepper and nut meg.
- Add the triple sec and bring it to a simmer. Allow it to simmer about 10 minutes so to reduce.
- Then add the cheese. Allow the cheese to melt in. Add the cream and bring back to a simmer.
- Taste and adjust with salt and pepper. Add the boiled ravioli to the cream sauce and add the thyme and remaining butter.
- If needed add some of the ravioli water for additional moisture.
- Serve immediately with extra grating cheese and some fresh ground black pepper.
People Who Like This Dish 6
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- Good4U Perth, Canada
- refugeesrecipelisting Global, CA
- clbacon Birmingham, AL
- NadineM Mississauga, Canada
- BuonAppetito Queens, New York
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The Rating
Reviewed by 1 people-
Oh this is a wonderful recipe. Family loved it. I could not find the pumpkin ravioli but made my own for the first time. Will be making this again. Thanks BA
NadineM
in Mississauga loved it
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Oct 16/16 - we had this for dinner last night. Rich and full of great flavour. I made only about 40 ravioli and only used about 1/2 of the sauce. Look forward to trying on another kind of ravioli.
For I Made It II Pumpkin Challenge. NadineM
in Mississauga loved it
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