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Mango Lassi Tiramisu Recipe

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4 from 216 reviews

This recipe features a creamy Pumpkin Alfredo Sauce served over five cheese ravioli, combining autumnal flavors like sage, rosemary, cinnamon, and nutmeg with a rich, cheesy pasta dish perfect for a comforting meal.

Ingredients

Pumpkin Alfredo Sauce

  • 6 Tablespoons Unsalted Butter
  • 20 Sage Leaves (2 teaspoons finely chopped fried sage leaves)
  • 2.5 Tablespoons Flour
  • 1.5 Cups Heavy Cream
  • 1 Cup Milk
  • 1 Cup Canned Pumpkin Puree
  • 2 Teaspoons Fresh Rosemary (finely chopped)
  • ½ Teaspoon Black Pepper Powder
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Dried Oregano
  • ⅛ Teaspoon Cinnamon Powder
  • ⅛ Teaspoon Nutmeg
  • 1 Teaspoon Salt
  • ½ Cup Parmesan Cheese (freshly grated from the block, plus extra for serving)

Pasta

  • 8 Cups Water
  • 2 Teaspoons Salt
  • 1 Lb Five Cheese Ravioli (or any pasta of your choice)

Instructions

  1. Prepare Fried Sage Leaves: Heat butter in a pan over medium heat until melted. Add sage leaves and fry them until crispy and fragrant, about 2-3 minutes. Remove the sage leaves from the butter and finely chop 2 teaspoons of them for later use. Set both the infused butter and chopped sage aside.
  2. Make the Roux: In the same pan with sage-infused butter, sprinkle in the flour, whisking continuously to combine and cook the flour for about 2 minutes until it turns a light golden color; this will help thicken the sauce without a raw flour taste.
  3. Add Cream and Milk: Gradually pour in the heavy cream and milk while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
  4. Incorporate Pumpkin and Seasonings: Stir in the canned pumpkin puree, fresh rosemary, black pepper, garlic powder, dried oregano, cinnamon, nutmeg, salt, and Parmesan cheese. Continue to cook and stir until the sauce is smooth and heated through, and the cheese has melted completely.
  5. Cook Pasta: Bring 8 cups of water to a boil in a large pot. Add 2 teaspoons of salt, then add the five cheese ravioli. Cook according to package instructions until al dente, usually about 3-5 minutes. Drain the pasta, reserving about ½ cup of pasta water.
  6. Combine Pasta and Sauce: Add the cooked pasta to the Pumpkin Alfredo Sauce, gently tossing to coat the ravioli evenly. If the sauce is too thick, add a bit of reserved pasta water to loosen it to your preferred consistency.
  7. Serve: Plate the ravioli topped with extra grated Parmesan cheese and sprinkle the chopped fried sage over the top for additional flavor and a decorative touch.

Notes

  • If you prefer a thinner sauce, adjust consistency with reserved pasta water.
  • Fresh sage leaves fried in butter add authenticity and depth to the sauce flavor.
  • Substitute any pasta such as fettuccine or penne if ravioli is unavailable.
  • This sauce can be made ahead and reheated gently while adding cream to restore smoothness.
  • Use freshly grated Parmesan for the best taste and meltability.

Find it online: https://justsosavory.com/mango-lassi-tiramisu-recipe/