Butternut Ravioli with Pumpkin & Goat Cheese Sauce

Butternut Ravioli with Pumpkin & Goat Cheese Sauce

I have a good friend that invited my family to dinner a few weeks back. She made the most delicious dinner for us.  It reminded me how much I  like fancy food. This week I got an early Christmas present at Whole Foods. I was able to choose any 3-5 items that I have always wanted to try.

I knew right off the bat that I wanted to get truffle oil. For the rest,  it was so hard to pick! Whole Foods has so many delicious and unique items that it took me an hour to shop and decide. I ended up buying some extras that I just could not put back. Like their coconut pomegranate and mango bites in the bulk section, blood orange Italian soda and some cacao nibs {that’s not all, oops}.

What finally got me to commit to my items was running into Michelle from The Complete Savorist. While talking with her, she said “I think in meals”. Which I usually don’t. Don’t ask my husband how many times I have gotten dinner on the table and its all sides or only an entree. I committed to following her advice and sticking with a theme. I got my truffle oil of course, some goat cheese and some butternut squash raviolis.


I love cooking, especially when it turns out really good. The key for me is using good ingredients. A lot of times, I am just using the regular store brands and whatever is on sale. But my favorite is when I find something quality and the meal turns out to be something that I am proud of, instead of just calories.

I have prepared this menu for you for everything that I made for dinner after my Whole Foods shopping excursion. I have written it as if you don’t have any of the ingredients and have put it in order to get dinner on the table hot, all at the same time!


Shopping List

  • brussels sprouts (one full stock)
  • two large beets
  • 1 yellow onion
  • 1 red onion
  • celery
  • fresh garlic
  • 16 oz. canned pumpkin
  • raisins
  • artisan bread (unless you make your own)
  • pasta of your choice (Italian egg noodles for me)
  • soft goat cheese 6-8 oz
  • truffle oil
  • light olive oil
  • balsamic vineagar
  • apple cider vinegar
  • sea salt
  • black pepper


1. Brussel Sprouts with Sweet Onion and Balsamic Raisins

Wash 4-5 cups Brussel sprouts or one full stock

Cut 1/2 sweet yellow onion into large chunks

Add vegetables to a cookie sheet and sprinkle with raisins

Drizzle generously some light olive oil and balsamic vinegar over top

Sprinkle sea salt and cracked pepper over top.

Bake at 400 for 45 minutes. Keep watching once you smell them.DSC_1518


2. Caramelized Beets 

Peel and dice two large beets. (I use a Vidalia to save time, red fingertips and to keep the cubes uniform for even cooking)

Cut 3/4 onion into large chunks

Spread onto a cookie sheet and drizzle with a Light Olive Oil.

Add sea salt and cracked pepper

Bake at 400 for 25-35 minutes.

Take pans out, turn oven off, once cooled off some, replace pans into oven to keep warm.





3. Pumpkin and Goat Cheese Pasta Sauce with Truffle

Sautee in Light Olive Oil (I like the light olive oil for the softened taste) :

1/4 red onion

3 cloves garlic smashed

2 sticks celery chopped

Add to a mixing bowl or blender:

2 c. pureed pumpkin

1 c. water

1 c. soft goat cheese

1 T. Apple Cider Vinegar

10 drops truffle oil or a quick drizzle

Add sautéed veggies to the mixing bowl and blend with a hand blender.


Return sauce to pan and warm through.

Add sea salt and ground pepper to taste.


4. Bread 

While you boil pasta water,

slice up 1 loaf artisan bread.

Lay out slices on pan.

Turn oven back on and roast for a couple minutes to warm through, keep a close eye.

Prepare a shallow dish with olive oil and balsamic vinegar for dipping.

Here is an easy recipe if you feel up to making bread too!

Artisan Rosemary Bread in under an hour!

5. Pasta

Follow the directions on package but remember to salt your water

I used Italian egg noodles and have also tried butternut squash ravioli (rich and delicious).

Egg noodles only cook for four minutes, do not rinse.

Add a quick drizzle of the truffle oil to the pasta and toss.


6. Dig In

Add pasta to plate and top with the sauce.

Sprinkle with candied beets on top of the sauce.

Add the Brussles sprouts to the side.



I hope you enjoy your fancy feast as much as I did. YUM.

Pumpkin and Goat Cheese Truffled Pasta with Beets and Brussels Sprouts

If you want a salad to go with this meal, try this one!





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