Monday, October 21, 2013

Legends from Europe Market Basket Recipe Contest for Bloggers: Pumpkin Raviolis with Pumpkin Alfredo Sauce with Sage, Pomegranate Seed and Parmigiano Reggiano

Legends from Europe Market Basket Recipe Contest for Bloggers
Who are the “Legends from Europe”?
Grana Padano, Parmigiano Reggiano, Montasio, Prosciutto di Parma and Prosciutto di San Daniele are five PDO products from Europe that have obtained special funding from the European Union to partner and execute a three-year campaign in the U.S. to increase awareness. Titled Legends from Europe, the campaign celebrates the legendary quality, tradition and taste of these five world–renowned PDO products. To learn more about these products and the PDO system, please visit:
Each blogger was assigned one of the Legends from Europe to create a recipe with and my ingredient was Parmigiano Reggiano!
Pumpkin Raviolis with Pumpkin Alfredo Sage Sauce with Pomegranate Seeds and Parmigiano Reggiano
When creating this dish I was inspired by the autumn colors and gentle breezes in the air. It's the perfect pasta dish, celebrating this time of year, with a savory and mildly sweet pumpkin ravioli with tart, refreshing pops from the pomegranate seeds and a salty bite from the freshly grated peels of Parmigiano Reggiano that brings the dish together.
Serves: 4
Prep: 10 minutes
Cook: 10 minutes
1 package (about 12 raviolis) pumpkin raviolis
1  (8 oz.) can pumpkin puree
1 (16 oz.) jar Alfredo sauce
1 T. brown sugar
1/8 t. pumpkin pie spice, or to taste
1 T. fresh sage, minced
20 pomegranate seeds, more or less as desired
1/4 c. freshly grated Parmigiano Reggiano, or more if desired as it's hard not to!
Bring a large pot of salted water to a boil and add raviolis. Cook just until tender being careful to prevent them from exploding about 8 to 10 minutes.
In the meantime combine pumpkin puree, Alfredo sauce, brown sugar, pumpkin pie spice and sage in a medium sauce pan. Bring to a low boil, reduce heat and simmer to warm through and for flavors to meld.
Assemble dish by plating raviolis in a bowl, spoon on sauce then garnish with pomegranate seeds and freshly grated Parmigiano Reggiano.

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