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.
Mix pumpkin with brown sugar and set aside.
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…