Let it be known that I know how to make fresh pasta by hand and have made ravioli, tortellini and other stuffed pasta many times. It’s also worth noting that chefs like to find quality, prepared versions of things like ravioli because, like everyone else, we don’t have the time to make them all handmade.
One of my favorite stuffed pastas is pumpkin ravioli, which combines the joy of ravioli with the sweet, comforting pumpkin we crave in fall. I look forward to it Aldi’s Priano Pumpkin Sage Ravioli every fall, and I’m so excited that it’s finally back in stores.
Aldi Priano pumpkin and sage ravioli
- Price: $3.69 for one (9 ounce) package
- Why I love it: It captures everything I crave in fall—rich, savory pumpkin flavor, a hint of sage, and a price that makes stocking up a breeze.
Why I love Aldi Priano Pumpkin Sage Ravioli
I love the deep orange stripes swirled into each ravioli, making each one look like a little work of art, almost too pretty to cover with sauce. It takes forever to make pasta like this from scratch, so I’m more than happy to let the folks at Priano do it for me.
Over the years I’ve tried some pumpkin-filled pastas, and many of them have a strong sweetness in the filling. Since pumpkin is naturally sweet, adding sugar can make it taste a little too much like dessert. These ravioli have a nice mix of pumpkin, ricotta and other Italian cheeses in the filling. The sage gives it an earthy, herbal flavor and helps balance the natural sweetness of the pumpkin.
Simply Recipes / Aldi
This is how I serve Aldi Priano Pumpkin Sage Ravioli
Since the pasta is so colorful, a spicy butter or olive oil sauce is ideal. The package suggests an amaretto butter sauce. Amaretto, with its sweet almond flavor, is a classic Italian combination with pumpkin.
A simple brown butter sauce works just as well and is more nutty than sweet. I put the cooked ravioli in a pan with brown butter, minced garlic and shallots. I topped the pasta with toasted chopped walnuts and grated Parmesan cheese for a very quick, very easy, and very delicious weeknight dinner.
I also want to make a shortened pumpkin lasagna. I love the original ravioli lasagna and can’t wait to make a pumpkin version. I layer the cooked ravioli in a small baking dish with sautéed spinach, some of my favorite jarred Alfredo sauce, and a sprinkle of mozzarella cheese. After a quick bake, the result is the comforting, creamy comfort of homemade lasagna, with almost no effort required.
Don’t sleep on Aldi’s Priano Pumpkin Sage Ravioli. I’m going to stock up and freeze some for cold winter nights!
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