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Monday, November 3, 2014

Ravioli with Pumpkin Yogurt Sauce

Ravioli with Pumpkin Yogurt Sauce | The Sweets Life
Ravioli with Pumpkin Yogurt Sauce 
If there was an awards ceremony for the season, Fall 2014 in St. Louis would undoubtedly win. We have had the best fall weather...brisk mornings but warm afternoons, and colors that rival what you would find on the east coast. I'm usually not as gung-ho about fall as most people in the area are, mostly because it precedes the season that shall not be named, but this year I've been completely smitten.
Pin ItRavioli with Pumpkin Yogurt Sauce | The Sweets Life
While you won't find me running through the Starbucks drive-thru for a pumpkin spice latte each week, I will celebrate in my kitchen, beginning with this fall-inspired ravioli recipe. As you know, I'm all about quick and easy recipes lately and this five ingredient recipe fits in the bill. We've been eating a lot of Noosa Yoghurt lately, so when I randomly got an email from them asking me to create a recipe with one of their yogurts, I didn't have to think twice before saying yes. My personal favorites include the coconut and tart cherry flavors, but in celebration of fall you can find pumpkin at Target and it is to die for! Even if they hadn't reached out to me, I likely would've been talking up this flavor in one of my Odds & Ends post because it might be my favorite flavor of yogurt ever! 
Ravioli with Pumpkin Yogurt Sauce | The Sweets Life
Because their pumpkin yogurt isn't too sweet, I knew it would work well in a savory recipe and after being wowed by some pumpkin ravioli at a restaurant recently, I was determined to give it a try. My goal was to keep things simple and let the flavor of the yogurt shine through. All I did was add a little nutmeg and some pasta cooking water to create a sauce that coated the cooked pasta. Topped with fresh thyme and toasted pecans, this dinner had all three of us (yes, even 9-month old Brecken!) singing its praises! If you're looking to celebrate this glorious fall we've had, this is the way to do it!

One Year Ago: Maine 2013
Two Years Ago: Brown Butter Pumpkin Cake with Brown Butter Cream Cheese Frosting
Three Years Ago: Blues City Deli (Best of 2011) and Butternut Squash, Ricotta, and Sage Crostini
Four Years Ago: Roasted Eggplant and Peppers Tart with Chickpea Crust
Five Years Ago: Chocolate Chip Coconut Pumpkin Bars and Spinach Artichoke Frittata 

Ravioli with Pumpkin Yogurt Sauce

Printer-Friendly Recipe
-1 ( oz) package refrigerated cheese ravioli
-1 cup reserved pasta cooking water
-2 (8 oz) containers of pumpkin Noosa yoghurt
-1/8 tsp nutmeg
-2 tbsp fresh thyme leaves
-1 cup pecans, toasted and coarsely chopped

1. Bring yogurt containers to room temperature. Cook ravioli according to package instructions, draining when cooked and reserving 1 cup of pasta cooking water.
2. Mix pumpkin yogurt in a large bowl with the nutmeg. Mix in 1/2 cup pasta cooking water along with the ravioli, stirring to combine. Add additional water if sauce is too thick.
3. Divide ravioli among four bowls. Sprinkle each serving with 1/2 tbsp thyme leaves and 1/4 cup pecans. Serve immediately.