Why Not a Pumpkin Variation for a New Family Favorite?
During a stay in Kosice, Slovakia at the end of my Journey to Greece, I fell in love with a vegetarian red beet pirohy (pierogi) dish served with fresh spinach and goat cheese. To discover more about my love story with this delicious wholesome dish, read my recipe for Red Beet Ravioli with Spinach and Goat Cheese.
While I was testing out recipes for Red Beet Ravioli with Spinach and Goat Cheese with one of my Belgian sisters, she started harvesting pumpkins from her vegetable garden.
As I love pumpkin, especially in savory dishes, I decided to try making pumpkin ravioli using the recipe created for the Red Beet Ravioli with Spinach and Goat Cheese.
The taste of pumpkin in the pasta is subtle, yet just enough to give this dish a wonderful hint of autumn. The golden color from the pumpkin also makes this Pumpkin Ravioli with Spinach and Goat Cheese dish so attractive.
Please refer to Red Beet Ravioli with Spinach and Goat Cheese for more information about preparing the pumpkin ravioli dough and filling as well as about assembling and then serving the pumpkin ravioli.
How Well do Pumpkin and Goat Cheese go Together?
When I use pumpkin in savory dishes, I usually pair pumpkin with ricotta or parmesan cheese. I’ve also on a occasion added fontina or pecorino cheese. So what about goat cheese?
Goat cheese is lovely with earthy ingredients like red beets, or with ingredients having a pronounced or bitter flavor, such as arugula, kale, and escarole or endives. The goat cheese used in this recipe has a mild taste so enhances the flavors of the dish without overpowering them.
Given pumpkin’s subtle flavor, I was a bit hesitant to use goat cheese, yet thought it was worth a try. I had all the other ingredients available anyway for the Red Beet Ravioli with Spinach and Goat Cheese so why not use pumpkin in the dough for one batch?
What if You Don’t Like Goat Cheese?
Many people do not like cheese made from goat milk or sheep milk. If you are one of these people staying away from goat cheese, please reconsider.
When I made the Red Beet Ravioli with Spinach and Goat Cheese the first time for my Belgian family, a few of the members were reluctant to try the dish because they do not like goat cheese. They were then surprised how this goat cheese adds a smoothness to the dish without dominating your palate. The taste of this medium soft cheese plays a supporting role to the other ingredients.
If however you absolutely do not want to use goat cheese, do not fret. I’d recommend replacing the goat cheese with ricotta cheese and adding a little bit of parmesan and perhaps a pinch of sage. For more inspiration concerning substitute ingredients, see my recipes for Pumpkin Risotto and Pumpkin Sage Pasta.
I hope this recipe for Pumpkin Ravioli with Spinach and Goat Cheese will serve as a starting point and that you will let your inspiration guide you. I’d love to hear from you about other variations that you create using this recipe.
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