Friday, November 18, 2011

Recipe Review: Pumpkin Ravioli with Gorgonzola Sauce

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I really had to keep an open mind with this one. I don't like an overwhelming pumpkin flavor, and there was enough spices in the pumpkin mixture that I thought it would mask it enough. I also am not a fan of bleu cheese and did not realize Gorgonzola cheese was a bleu cheese until the day I made it. I'm 95% sure I've had Gorgonzola before and liked it.

I found this recipe in my Cooking Light Cookbook I received for Christmas a few years ago. I like butternut squash ravioli, and thought that maybe this would taste similar. I decided since I was trying new recipes that I would be open minded and give this one a shot.

The Recipe: Pumpkin Ravioli with Gorgonzola Sauce

The Procedure:
I was surprised at how easy these were to make. I spread the pumpkin on a paper towel covered with paper towels to remove excess moisture. (Don't worry. It doesn't make them dry) Then I scraped the pumpkin into a bowl and added the bread crumbs, cheese, salt, pepper, sage, and nutmeg. At this point, I took a little taste and it was pretty tasty. I was pretty hopeful.

I placed 2 tsp of the pumpkin mixture in the middle of each wonton wrapper (mine were square) and folded it up to form little triangles. I was only able to make 20 ravioli, even though the recipe claims to make 30. I placed them in a pot of hot water for 4-5 minutes (until they floated), removed them and kept them warm.

To make the sauce, I combined the milk and flour in a small pot and let it simmer until it thickened (about a minute). Then I stirred in the butter and gorgonzola cheese.

The entire process, start to finish, took about an hour.

The Verdict: No bueno. Let me start by reiterating that I am not a fan of overwhelming pumpkin flavors, but this didn't have much pumpkin flavor at all. I expected it to be sweet, but it was quite salty, probably from the Parmesan cheese and the salt. The wonton wrappers were all soggy and floppy and just didn't taste ravioli-y. And the sauce was the biggest disappointment. All I could taste was the bleu-ness of the cheese.

The Low-down: Although this was really easy and pretty quick to make, the flavors just didn't blend right. If I were to make this again (which I won't), I probably wouldn't add the salt to the pumpkin mixture. There's enough saltiness from the cheese. If you like pumpkin and Gorgonzola, you may just like this recipe.

For us, this gets 1 out of 5 stitches


Karen Dawkins said...

YAY for you keeping an open mind...
Double-YAY for introducing me to this recipe. I love, love, love pumpkin, gorgonzola and hazelnuts. My mouth watered as I read the recipe. Can't wait to try it.

Remind me to come back if I don't remember. I'll let you know what I think.

Sara with an H said...

I really hope you like it! We were hopeful but it just didn't jive for us. Lemme know what you think!