Pumpkin Ravioli with Sage (non)Butter Sauce -Take One

So this recipe has been an idea of ours for quite some time. Finding a dairyfree ravioli is like the holy grail for pasta lovers. Carson loves pumpkin and we can make a sauce that will complement the sweet ravioli so you won’t even miss the delicious cheese. We’ve made raviolis from scratch before but for the sake of making it simple to prepare we tried to take a short cut and buy premade pasta. We opted for fresh lasagna noodles from the refrigerated aisle. 

 Guess that was mistake one. 


Coming Soon! 


Mix pumpkin with brown sugar and set aside.

 Like any good chef, Carson had to taste his mixture. Especially pleased with the taste of his creation, he had another bite…

 And another…  “Who needs Ravioli anyway?”  To get the mixture away from the chef, chop fresh garlic very thin. This will be the beginning of your sauce. 

 Add 1 tablespoon of dairyfree butter and garlic to small pan. Cook until garlic browns (2-3 min on medium) 

 So far so good…

Now all you have to do is fill the pasta shell with a tiny bit of your pumpkin mixture and seal the edges with egg.

 And get your Chef to stop trying to eat the egg…  Now add ravioli to boiling water…  As you can see the premade pasta just didn’t work for us, and after many attempts with new ideas, the Chef decided to call it quits and abandon the recipe…

 So we packed up our filling & ingredients to go back to the drawing board and try again tomorrow…

 For tonight leftovers will have to do! After all, you can’t expect all of the recipes to turn out when cooking with a toddler Chef! 



One Comment Add yours

  1. Lori woytek says:

    Oh my goodness that was so cute I’ll be watching for the recipe !

    Liked by 1 person

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