Pumpkin Ravioli with Curry Sauce
Pumpkin Ravioli with Curry Sauce features purchased ravioli with a delicious cream-infused curry dill sauce.
Servings: 0
Ingredients
- 1 8-oz. pkg. pumpkin or butternut squash ravioli
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 1/2 yellow onion chopped or thinly sliced
- 1/2 c. cherry tomatoes halved
- Kosher salt
- 1/2 tsp. ground turmeric
- 1/2 tsp. curry powder
- 1/2 c. dry white wine
- 1/4 c. chicken stock
- 1/4 c. heavy cream
- 1/4 c. grated Parmesan cheese
- 1 tbsp. chopped fresh dill
- Freshly ground black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the ravioli according to the package directions for al dente.
- Meanwhile, prepare the curry sauce. In a large skillet, heat the olive oil and butter over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes. Add the cherry tomatoes, and season with salt and cook for another minute. Add the turmeric and curry powder and cook until fragrant, about 30 seconds.
- Increase the heat to medium-high and deglaze the pan with the white wine. Reduce by half, 2 to 4 minutes. Add the chicken stock and cream, and cook until bubbly and thickening, about 2 minutes.
- Using a slotted spoon, transfer the ravioli to the sauce. Cook, swirling the pan, until the sauce has thickened nicely and coats the ravioli, 1 to 2 minutes. Turn off the heat and add the Parmesan, dill, more salt to taste and pepper.