Every Fall I get ecstatic when I walk into my favorite coffee shop or neighborhood market and see pumpkin latte and pumpkin bread. What’s not to love about the taste and smell of pumpkin? It’s probably the most dominant flavor that prepares us for the most wonderful time of the year. To indulge myself in the culinary delights of the holiday season, I created this amazing, sweet and salty pumpkin ravioli dish. Loaded with bold flavors and spices, this dish is sure to impress your guests. Try pairing this dish with a semisweet Riesling.
- To cut down on cooking time, I recommend starting your sauce and pasta while the pumpkin is roasting.
- Do not throw away the pumpkins seeds. You can roast them ahead of time and use them as your garnish. Simply preheat your oven to 300 degrees. Wash your pumpkin seeds, place them on a baking sheet and dry them in the oven for 20 minutes. Remove the seeds from the oven and drizzle with olive oil and sprinkle with salt. Return the seeds to the oven and roast another 30 minutes. Now you have pepitas for your garnish.
- I like to enjoy a crisp semisweet Riesling with this dish.