Tuesday, October 29, 2013

cranberry beans with pumpkin ravioli, sage and garlic

Change your store bought pumpkin ravioli into a meal fit for a princess, with a bippity, boppity, boop. Or, if you've misplaced your fairy godmother, some beautiful cranberry beans. Just as good.

I saw these vibrant beans in the market and had to have them. The color is out of this world. Unfortunately, they don't keep it once cooked, but turn  drab grey. Fortunately, when cooked, they have a wonderfully sweet flavor that enhances the sweeter flavor of the pumpkin (I bought them for the first time last week and was pleasantly surprised).

Add a handful of roasted walnuts and some parmesean cheese and you have yourself a feast for very little effort.

Cranberry Beans with Pumpkin Ravioli Sage and Garlic
Serves 4-6
1 box pumpkin ravioli,
I big bowl cranberry beans, washed and hulled
1/2 cup butter (or vegan substitute)
4 garlic cloves, minced
8 fresh sage leaves
A handful of roasted walnuts

1. Boil beans for 20 minutes. Cook ravioli as indicated on package.

2. Melt butter in a large frying pan. Add garlic and cook until fragrant. Add sage leaves and cook a few minutes. Add beans stirring to coat with the sauce.

3. Add beans to pasta, stir to combine. Add walnuts and parmesean cheese. Mix to combine. Serve warm.


  1. It is sad to see the color of cranberry beans disappear in the pot...but it doesn't stop them from being delicious!! Love how you amped up the ravioli with those beans!

  2. Those beans are gorgeous dry! This looks like such a healthy meal!