We were at a restaurant recently and on the menu they had Pumpkin Ravioli that looked amazing. So I thought I would go ahead and make it myself … The ravioli can be stuffed with anything for future recipes too. Since pumpkin season is in full effect I thought it would be a great fall recipe that people can really enjoy!
Ingredients:
4-5 medium yellow squash
1/2 can pumpkin organic
2 tablespoons honey
1/8 teaspoon ground nutmeg
1/2 teaspoon of cinnamon
salt and pepper
Ingredients for honey butter sauce:
1 stick grass-fed butter
2 1/2 Tablespoons of balsamic vinaigrette
1 1/2 tablespoons honey
1/4 cup chopped pecans
Directions:
1. Cut ends of squash off and slice down the middle so you have two halves.
Using the narrowest setting on your mandolin, slice the squash into long, flat
strips. You’ll end with around 60-70 strips.
2. Mix pumpkin puree with honey, cinnamon, and nutmeg. Season filling with salt and pepper.
3. Assemble the ravioli by just barely overlapping two strips of squash. Do the same over the middle of the first two strips, but perpendicular, creating a cross or “t” shape.
1. Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off.2. While pecans are in the oven, melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Remove from heat.3. Mix in balsamic vinegar, honey, and pecans.
Enjoy!
Fit Chic