Pumpkin Mascarpone Ravioli Rosemary Ginger Snap

Pumpkin Mascarpone Ravioli Rosemary Ginger Snap

Adult version of Ginger Snaps! SKU # 35776
Course Brunch, Dinner, Lunch, Main Course, main dish, Side Dish, Small Plates
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 lb. Pumpkin Mascarpone Ravioli 35776
  • 3 TBSP Butter
  • ¼ Cup Ginger Snap Cookies crushed
  • ¼ Cup Goat Cheese crumbles
  • ¼ Cup Walnuts
  • 1 Shallot ½” Sliced
  • ¼ Cup White Wine
  • 1 Sprig Rosemary
  • 1 TBSP Parsley fresh chopped
  • ½ TSP Black Pepper

Instructions
 

  • Gather ingredients.
  • Heat 1 TBSP butter in a medium sauté pan. Once heated, toss the walnuts and heat until walnuts toast and begin to have a nutty smell and start to turn brown. Remove from the heat and pan. Set aside and allow it to cool. Once cooled, roughly chop.
  • Bring a large pot of water to boil. Cook ravioli per directions, for about 3 minutes. Remove from water and set aside.
  • In a large sauté pan melt the remaining 2 TBSP butter. Add the shallots and chopped rosemary. Cook for about 1-2 minutes until fragrant.
  • Add the white wine and reduce it for 1-2 minutes.
  • Add the ravioli, parsley, and black pepper. Allow sauce to thicken slightly and coat ravioli.
  • To plate, evenly divide ravioli onto a plate and top with chopped walnuts, goat cheese, and ginger snap crumble. Enjoy.

Notes

  • You could cook bacon before the shallots to add a meaty smokey taste and add protein.
  • This could be served with grilled chicken or kale and more vegetables such as roasted carrots and brussels sprouts.
Keyword 35776, Ginger Snaps, pumpkin
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