Celebrating the Root (Vegetables) of Thanksgiving

When it comes to Thanksgiving, we are grateful for the abundance of root vegetables that both color and flavor our seasonal pastas like our pumpkin spice agnolotti and sweet potato ravioli. 

Rich in fibre, vitamins and minerals, the sweet potato is one of our favourites.  Rather than use them traditionally as a side dish, we gave them a starring role as a luxuriously creamy filling for ravioli, thus making them an incredible first course for a holiday feast.

If you’d like to try something a little different for your Thanksgiving meal may we suggest combining them with maple roasted vegetables and plating up the ultimate autumn pasta dish.

In a large bowl, cube some of your favorite fall produce (we used squash and Brussel sprouts) and dress them with salt, pepper, thyme, olive oil and a few tablespoons of maple syrup.  Next spread them out onto a baking sheet lined with parchment and roast them in a preheated 450-degree oven for 20 minutes.  Stir the vegetables then roast for an additional 20 minutes. 

Once the vegetables are ready cook the ravioli according to the instructions and toss them with the vegetables.  Plate them and finish them off with some fresh thyme and a few shavings of Parmigiano cheese.  If you like you can also add some crisped bacon or pancetta for a salty sweet flavor.

We think this is a wonderful way to enjoy our ravioli and we encourage you to give them a try.

Buon Appetito and Happy Thanksgiving from Pastificio Liberatore.