This is something I never would have made had it not been for my dear friend Diane.   She was talking about a pumpkin ravioli with an amaretto cream sauce that was served at a restaurant where she once worked.  Her description of the dish captivated me, but it was her swooning that got to me.  When Diane swoons, I listen.

She didn’t know the recipe, just that it had apples and golden raisins in it.  I asked questions and set about coming up with a recipe.

I don’t know how close this is to her original, but I definitely think it was swoon-worthy!  It came out great.  I sprinkled walnuts on the top just before serving – not a part of the original recipe, but…  I liked ’em.

Pumpkin Ravioli with Amaretto Cream Sauce

• 1 pkg pumpkin ravioli
• 2 small shallots, minced
• 1 apple, peeled and sliced thin
• 2 tbsp plus 1 tsp Amaretto
• 1 cup heavy cream
• 1/4 cup golden raisins
• salt and pepper, to taste

Saute shallot in a pat of butter and a bit of olive oil.  When translucent, add apple slices and cook, browning very slightly.  Add 2 tbsp amaretto and cook down slightly.  Add heavy cream and bring to boil.  Add raisins.

Reduce heat and taste.  Stir in about a teaspoon more of amaretto, if desired, as well as salt and pepper, to taste.

Add cooked ravioli, and coat with sauce.

Top with chopped walnuts, if desired.

Don’t tell Diane, but I purposely made a lot so I could bring some in for her tomorrow!