i think we’re officially in that weird in-between stage where the weather can’t decide if it’s winter or spring. on sunday, i looked out the window several times and had the distinct impression that i was in a snow globe clutched tightly in the hands of a very zealous toddler. yesterday? record breaking high of 77. i suspect that the crocuses i saw poking out on saturday were happier yesterday than they were on sunday.
anyway, all of this is to say that it may not be the most conventional time to post a recipe for pumpkin ravioli sauce but… winter isn’t over yet AND pumpkin ravioli are delicious. in deference to spring though, here the ravioli ditch their typical heavy winter jacket of cream sauce and get a fresh update involving white beans, onions, garlic, dried cranberries, and other tasty little morsels.
if i’m being honest, i actually don’t like brown butter or cream sauces (heresy, i know) so i serve pumpkin or pumpkin ravioli like this all fall/winter/spring but for those of you who like normal things like butter and cream sauces, you may find this to be a new way to enjoy pumpkin ravioli.
the magic of this sauce comes from the bean liquid (aaaaand there go all of my normal butter and cream liking readers…), which creates a silky sauce that coats the ravioli. the idea came from a cook’s illustrated magazine article/recipe, i think for a beans and greens type of pasta, that i read awhile ago and apparently stored in my mind palace. the bean liquid magic trick works here too, happily. although perhaps the real magic comes from throwing a few ingredients, many of which you likely already have in your pantry, together into a fresh and quick dinner that looks much fancier and more complicated than it was to make. i won’t tell if you don’t.
ps – why yes, that is a custom ‘tasty seasons’ tea towel. thank you to my thoughtful friend janette and the talented folks at fiber and water (made in maine!) for this lovely gift!
the nutrition facts are for the sauce only since the pumpkin ravioli will vary.