Well, its official...it is Holiday season! And we three TasteBuds ladies are obsessed with Pumpkin (Melissa takes it to a whole new, guy-from-Forrest-Gump-who-eats-nothing-but-shrimp, kind of level...but we still love her). So what better than this fine gourd to be featured in our Recipe of the Month? Of course, it's mostly known for pies, but one of the things that make pumpkin so great is that it is fantastic in savory as well as sweet dishes. Roasted Pumpkin Risotto with Thyme and Shaved Parmesan? We'll take it! Braised Beef Short Ribs with Pumpkin and Polenta? Sign us up! Don't get us wrong, we love Pumpkin Pie as much as the next gal, but we happen to think that this superstar truly shines when it is paired with something that brings out its natural sweetness, and the
saltiness and richness of more savory dishes do just that. Here's our recipe of the Month. It's easy, delicious and something your Mother-in-Law won't raise her eyebrows at (we saw that last attempt at soufflés). We hope you try it for one of your many sure-to-be-fabulous, holiday shin digs.
PUMPKIN RAVIOLI WITH TOASTED HAZELNUT BROWN BUTTER SAUCE
INGREDIENTS:
• 1 15 oz. can pure pumpkin (careful not to grab pie filling!)
• 1/2 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 cup Parmesan cheese
• 50 wonton wrappers
• 1 teaspoon egg white, lightly beaten
Sauce
• 1/4 cup unsalted butter
• 1/2 cup chopped, toasted hazelnuts
• 1/4 cup chopped fresh sage leaves
• salt and freshly ground black pepper to taste
DIRECTIONS
1. Mix in a bowl the pumpkin, allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
2. Fill a deep pot with lightly salted water and bring to a boil.
3. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
4. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
5. To make the sauce, melt the butter in a skillet over medium heat. Stir in the chopped, toasted hazelnuts. Cook until golden brown. Add sage and continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
ENJOY!
Serves 8.
Mel's up next! Check back in January for her "Party Trends for the New Year" and "Drink Recipe of The Month"!