Serves 4
Ingredients:
- 2 ½ cups vegetable broth
- 1 1/2 cups dried cheese ravioli
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ¾ cup pumpkin puree
- ½ cup half-and-half
- ½ cup Parmesan cheese
- ¼ teaspoon chopped rosemary
- ¼ teaspoon grated nutmeg
- 1 tablespoon fresh parsley, chopped
Instructions:
In a large stock pot bring the vegetable broth to a boil. Add the dried cheese ravioli. Reduce to medium-low and cook uncovered until all of the broth has been absorbed, about 20 minutes.
In a frying pan, over medium heat, add the olive oil and butter. When the butter has melted add the garlic. Cook for 1 minute, then add the pumpkin, half-and-half, Parmesan cheese, rosemary, nutmeg, and parsley. Simmer for 5 minutes.
In a large bowl add the ravioli and pumpkin mixture. Toss and serve.
Tomorrow is American Beer Day. The recipe will include beer.