My boyfriend and I are always looking for easy recipes to make that will leave enough leftovers for lunch the next day. This is a really quick and delicious dish I got out of an Italian Made Simple cookbook I bought at A.C. Moore for like $5 4 years ago. I looked for it online, but I'm not sure they make it anymore. The original recipe calls for heavy cream and asiago cheese, but I tried to make it healthier with light cream. The asiago is less versatile and more expensive than some of the other cheeses in the supermarket, so I replaced the original asiago with shredded parmesan cheese that you can buy in the specialty cheese cooler (yes I went ALL out to get the fancy cheese!!) Actually, I virtually changed the entire recipe... but the book still deserves some credit!
- 2 packages (9oz) cheese ravioli - frozen or fresh
- 1 1/4 cups pumpkin puree (I used OnePie)
- 1 cup half and half or light cream
- 1 shallot, finely chopped
- 1 TBS butter
- 1/2 cup shredded parmesan cheese, divided
- 1/4 TSP nutmeg
- 1/2 TSP salt
- Black pepper to taste
- 1/2 breadcrumbs
Cooking Instructions:
- Preheat your oven to 350 degrees F and lightly grease a large casserole dish
- Bring a large pot of water to a boil and cook your tortellini according to package directions - drain well
- While the pasta is cooking, melt the butter in a large saucepan and add the shallot - saute the shallot for 3-5 mins
- Add the pumpkin, cream, half the parmesan, nutmeg, pepper, and salt to the shallot saucepan - cook and stir over low heat for ~2 mins or until the cheese melts
- Add your pumpkin mixture to the drained tortellini and stir well
- Dump the tortellini and pumpkin mixture into the casserole dish
- Sprinkle the remainder of the cheese on top of the tortellini and cover that with the breadcrumbs
- Bake for ~15 minutes until the breadcrumbs are golden brown and you're done!!
Yum!! Enjoy!!
Here is a photo of the book this recipe originally came from: