Pumpkin spinach ravioli bake…..reading that title a few of you may have already turned up your nose…and I totally get it!
Before I tried pumpkin pastas I was skeptical too, but it has quickly become one of our favorite meals this time of year! Just like in this pumpkin chili I shared last week, in this recipe we are just replacing tomatoes with pumpkin in an otherwise pretty traditional meal.
This hits the weeknight checklist for me: easy, quick, hearty and sneaking the spinach in gives my kids some greens they will actually eat!
I encourage you to just give it a try! It’s a welcome change in our house in this season where we can’t get enough pumpkin!
Ravioli- we used 1 20 oz. package of Buitoni Italian sausage, but you could get cheese to make it a vegetarian option!
1 15 oz. can of pumpkin, not pumpkin pie filling, just pumpkin
1 medium onion, chopped
1-2 teaspoons of extra virgin olive oil
2-3 cups of washed spinach
Salt and pepper to taste
1 cup veggie or chicken stock
1 cup mozzarella cheese, divided
1/2 cup breadcrumbs or Panko
Preheat oven to 400 degrees and spray a 9×13 baking dish and set aside.
Bring water to a boil in a large pot and cook ravioli (4-5 minutes)
While water is boiling, heat olive oil in a pan over medium-high heat. Saute your onion and spinach with salt and pepper for 1-2 minutes. Stir in pumpkin and stock, reduce heat and combine well. Drain ravioli and add pumpkin/spinach mixture to ravioli. Stir in 1/2 cup of mozzarella cheese and pour mixture into prepared baking dish. Top with remaining cheese and bread crumbs.
Bake about 10 minutes or until bubbly and lightly browned. Sprinkle with additional cheese if desired!
Easy, hearty and delicious…. the perfect fall meal!