Pumpkin Mascarpone Ravioli Rosemary Ginger Snap
Adult version of Ginger Snaps! SKU # 35776
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 in the walnuts until they start to turn brown and have a nutty smell. Remove from the heat and pan. Set aside and allow it to cool. Once cooled, roughly chop.
- Bring a large pot of water to a 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.
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