So, it’s the final day in October which means it’s time for my last Pumpkin recipe! Did I save the best for last? You’ll have to try them all and decide!
I’ve really enjoyed creating all these new pumpkin-y dishes for you this month, but I’m also looking forward to November because I have some very new and exciting things coming up on the blog!
So the creation of this particular recipe involves a bit of a funny story, and a perfect example of how even very experienced cooks can do some very silly things. On my blog last fall I shared a recipe for a Pumpkin Ravioli that I made with homemade whole wheat pasta dough. This time around I wanted to include the same flavours and overall idea from the raviolis, but cut down the prep time to something you could whip up on a weeknight. I mean, homemade fresh pasta is amazing and totally worth it to make once in awhile, but spending 3 hours making dinner just isn’t gonna happen on a Tuesday.
Anyway, my big great idea was to use store-bought fresh lasagna sheets instead of making my own pasta. I had the package sitting on the counter when Dan asked me what they were for. I explained and he said “How are those gonna stick together when they’re already cooked?”
Excellent point there Dan.
So, the lasagna sheets went into the freezer for another day and I was back to the drawing board on the ravioli. After a little brainstorming I had an even better (and simpler idea). Stuffed shells! I also played around with the idea of using the same filling in a manicotti or cannelloni pasta, and I think it would be a fantastic option as well. I love choose-your-own-adventure recipes!
If you’re feeling ambitious in the kitchen one day and do want to try making your own fresh pasta dough, it is super simple, just a little time-consuming. You can follow the link to the original recipe is here.
Either way, this pumpkin and ricotta filling is DELICIOUS. I have really fallen in love with using pumpkin in so many dishes this month because it’s so tasty, versatile, and full of essential nutrients! This recipe is sure to be a hit and one of your new fall favourites!
Pumpkin and Ricotta Stuffed Shells (with creamy sage-infused butter)
- Makes about 20 shells (5-6 servings)
- Prep time: 30 minutes
- Bake time: 20 minutes
- The recipe for my creamy sage-infused butter is below!
- 1 package large shell pasta
- 2 tbsp grated Parmesan cheese
- 1 package ricotta cheese (regular or reduced-fat, both work just fine)
- 1 cup pumpkin puree
- 1 whole egg
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- 1/2 tsp dried sage (or a few finely chopped sage leaves. Go easy on this one though, sage is very potent!)
- Salt and pepper to taste
How to do it:
1. Cook pasta shells according to package directions.
2. In a large bowl combine ricotta, pumpkin, egg, sage, and nutmeg. Salt and pepper to taste.
3. Drain pasta and rinse with cold water until shells are cool enough to handle.
4. Preheat oven to 350F
5. Fill each pasta shell with filling. The easiest way to do this is to open each one up by gently squeezing from the two ends so the shell pops open in the middle.
5. Place filled shells into a baking dish and sprinkle each one with a small amount of parmesan cheese.
6. Cover baking dish with foil and bake at 350F for about 20 minutes, or until cheese is melted on top and filling is cooked through.
7. Serve with a drizzle of sage-infused butter over each shell and paired with a side of roasted vegetables, and enjoy!
Creamy Sage-infused Butter
I whipped up this quick sauce to enhance and compliment the flavours in the shell filling. Totally worth it, and only takes 5 minutes to make!
- 1/4 cup butter
- 1 small clove garlic (cut in half)
- 3-4 sage leaves, left whole
- 1/4 cup cream
In a saucepan, melt butter. Stir in cream, 1 clove garlic cut in half and 3-4 sage leaves. Let simmer for 5 minutes then remove garlic and sage leaves from the pot and discard. Salt to taste if needed.
Check out my other fall-inspired pumpkin recipes!
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