Pumpkin Ravioli With Bacon Cream Sauce

While my mother was visiting in October, she took some leftover cooked noodles and threw them together with warm bacon and topfen, which is an austrian dairy product that is something like a fusion of cream cheese, sour cream, and cottage cheese. The result was delicious. She told me that she had based the impromptu dish on a Hungarian recipe from her childhood called Túrós Tészta. She remembered it being a side dish to fish, but it was certainly filling and satisfying enough on its own.

Traditionally the recipe calls for egg noodles, but when I saw a package of fresh pumpkin ravioli at the market a light bulb went off. Pumpkin, sour cream, bacon, and a cold autumn day. The perfect combination.

There are a few fantastic things about this meal: it's incredibly quick, very scrumptious, filling, comforting, and very versatile. My mom used leftover pasta, I used ravioli, and you can basically substitute any kind of noodle, from tortellini to gnocchi, or stick with the classic flat egg noodle.

Click on the Túrós Tészta link above for the Hungarian version, or follow mine. Either way, you will love the creamy, tasty result. 

Pumpkin Ravioli with Bacon Cream Sauce

1 package fresh pumpkin ravioli (or make your own if you're up for it)

Around 8 slices of smokey bacon, diced into small pieces

1 Tablespoon butter

2 cups sour cream 

Salt and pepper

Chopped chives for garnish

Cook the ravioli and drain.

Fry up the butter and bacon bits in a pan until bacon is glassy.

Remove the pan from the stove top.

Toss ravioli in the pan with the bacon.

Add 2/3 of your sour cream and toss quickly, just long enough to warm up the sour cream.

Divide onto serving dishes, sprinkle with salt and freshly ground pepper to taste, add a dollop of sour cream, and garnish with chopped chives.

Enjoy!