Pumpkin Ravioli with Sage, Shaved Cheese and Bacon

It’s fall! My very favorite time of year because the weather turns beautifully crisp, the sky is a brilliant blue, the leaves start to explode with fiery foliage, and October is my birthday month!

Even though I have been short on kitchen time, I decided to make something luscious for my birthday. I admittedly took the shortcut of buying very nice, fresh pumpkin ravioli from a local specialty store rather than make it myself, but hey, it’s my birthday. Pumpkin is the traditional fall ravioli filling but I have had success subbing in butternut or acorn squash.

I fried the ravioli in a delicious brown butter sauce, which made the outsides crispy but they retained their beautiful softness inside. Paired with fried sage, bacon and a lovely assortment of shaved Italian cheeses, you have fall perfection on a plate. Cheers!

Ingredients:

Pumpkin ravioli (homemade or storebought)

Bacon (about 4 strips)

Fresh Sage (1 tablespoon chopped)

1/4 cup shaved parmesan, pecorino and asiago cheeses

2 tablespoons olive oil

2 tablespoons butter

salt and pepper

Method:

In a 400 degree F oven, bake the bacon on a baking sheet until crispy, about 25 minutes. Drain on paper towels and chop into crumbles. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli until they float to the top of the pot. Drain and set aside.

In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, fry the sage, about 1 minute. Remove to a plate. Once the butter is brown, add in the ravioli and fry on each side for about a minute or until golden brown.

In a shallow bowl, add the ravioli, some of butter sauce, fried sage, bacon crumbles and shredded cheese. Enjoy!

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog