Recipe
Pumpkin Pie Hummus Ravioli
A savory way to serve our Pumpkin Pie Dessert Hummus, this ravioli dish expertly balances unique flavor profiles in every bite. Complemented by notes of pumpkin filling and an effortless Gorgonzola Cream Sauce, your tastebuds are in for a savory treat.
Ingredients
3
Fresh lasagna sheets1container
Boar's Head Pumpkin Pie Dessert Hummus2tbsp
Butter½cup
Pecans6oz
Creamy Gorgonzola Cheese Crumbles½cup
Whole Milk Mozzarella, shredded2tbsp
Fresh sage, choppedInstructions
- 01Place a sheet of lasagna on a cutting board. Cut in half lengthwise, then slice into 8 squares. Repeat with the remaining lasagna sheets.
- 02Place half of the squares on a clean, flat work surface and spoon 2 teaspoons of hummus at the center of each. Brush the edges of the squares with water, top with the remaining squares, then press the edges gently to seal. Cover and set aside.
- 03Heat a large pot of water for the ravioli.
- 04For the gorgonzola sauce, melt butter in a medium sauté pan over medium heat. Add pecans and sage leaves and sauté for 3-5 minutes. Reduce heat to low and add gorgonzola and mozzarella, stirring occasionally.
- 05Cook the ravioli in the boiling water for 1-2 minutes, or until the ravioli floats. Remove from water and add ravioli and 2 tablespoons of pasta water directly to the gorgonzola sauce. Toss gently to combine.
- 06Serve with grated Parmigiano Reggiano.
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