As we approach the season of bountiful food with Thanksgiving coming up, let’s take the time to celebrate the fall season’s produce. Click here for a guide to seasonal produce. From Brussels sprouts to broccoli to cauliflower to pumpkin to mushrooms, the culinary possibilities are endless with the colorful array of vegetables and fruits that are available this time of year.
This is a sponsored post by Giovanni Rana, the Italian pasta makers.
One of my fondest food memories was my grandmother’s creamy and cheesy baked cauliflower dish. It was the greatest Thanksgiving side dish in my little kid world. I want to recreate it into a creamy cauliflower sauce to pour over mushroom ravioli. What I love about this filled pasta is that it’s made without preservatives or additives or powered eggs – they use whole eggs and it’s packed with meaty, Portobello mushroom goodness.
Cauliflower is one of those popular cruciferous veggies that’s everywhere now. From cauliflower pizza crust to cauliflower rice to cauliflower soup – it’s a versatile veggie! Plus, you can toss cauliflower with olive oil, rosemary, salt and pepper and roast it for a tasty and nourishing side dish.
Don’t be fooled by its white color, cauliflower is teeming with phytonutrients or plant compounds that are super beneficial for your health. From fending off certain cancers, especially colorectal cancer, to keeping your cells, heart and brain healthy, cauliflower should be a regular vegetable on your shopping list!#sponsored Seasonal produce + pasta = yummy love. Mushroom Ravioli in Creamy Cauliflower Sauce… Click To Tweet
Mushroom Ravioli in Creamy Cauliflower Sauce
1 10-ounce package of Giovanni Rana Mushroom Ravioli
1 head of cauliflower, chopped into florets
1 Tablespoon extra-virgin olive oil
1 clove fresh garlic, minced
1 Tablespoon nutmeg
1 cup low-fat (2% milkfat) milk
¼ cup white cheddar cheese, grated
Cook ravioli according to instructions on the package.
Place cauliflower in a steamer pot with a small amount of water. Bring to boil and then simmer allowing the cauliflower to soften (around 3 – 5 minutes). Remove cauliflower from steamer basket and place into a large sauce pan; add oil, garlic, nutmeg, milk and cheese. Puree cauliflower milk mixture with an immersion (hand-held) blender.
Divide pasta in shallow bowls. Pour ¼ cup cauliflower sauce over each one. Serve while piping hot with a mesclun greens salad on the side.