I heart Pumpkin…

Anything pumpkin flavored.  Here are some of my favorites.  And they’re even MORE special because you can only find them this time of year.  

Edy’s Pumpkin Ice Cream – tastes like Thanksgiving. 

 

Starbucks Pumpkin Spice Latte – mmmmmmm.

 

Harvest Moon Pumpkin Ale – might sound weird, but the pumpkin is very subtle.  Or maybe it’s not. Someone who doesn’t care for pumpkin might find it strange. (G – have you ever made a pumpkin ale?) 

And here’s a recipe I want to try.  Especially since it fits the criteria for Kris’ new venture into vegetarianism.  Oh yeah, Kris has decided to go meat-free until Thanksgiving.  No, this isn’t for moral reasons or anything like that.  He just feels the need to cleanse and prepare his body for the holiday season.  Weirdo.  

Pumpkin Ravioli with Sage and Toasted Hazelnuts

  • Time – 20 minutes

1/2 cup peeled hazelnuts 
1/2 cup vegetable oil 
1 pound fresh pumpkin ravioli 
1 stick unsalted butter 
6 fresh sage leaves 
Large pinch grated nutmeg 
1/2 cup grated Parmesan 
2 amaretti cookies
    
  
Preheat oven to 350 degrees F. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.  

 

In a 10 or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

Recipe from Giada – Food Network

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6 Comments

Filed under food, guilty pleasures, holidays, things that I love

6 responses to “I heart Pumpkin…

  1. hotshott

    Meat is murder. Tasty, tasty murder.

  2. g

    i have yet to make a pumpkin beer. it’s just beer with pumpkin spice in it. sorry to ruin the magic for ya.

  3. Ohhhh, thanks – I didn’t realize that flavored beer was just beer, but with FLAVORS added. Thanks for clearing that up. Grrrr.
    You’re in a mood today – is living back at home getting to you?

  4. I’ve always wanted to try that slow churned ice cream.

    I’m anti-Starbucks, but I have to admit buying the pumpkin pie and egg nog flavors over the holidays. Total comfort food.

    Does your family eat tofu? I made this really good baked tofu with peanut sauce tonight. I added chili powder. It’s good Fall food: http://www.vegetariantimes.com/recipes/10522?section=

  5. Yeah, I’m definitely not crazy about going to Starbucks – but it’s so convenient and the holiday flavors are soooo yummy. 🙂 We do try to support Krankies (local coffee shop) as often as possible.

    Thanks for the recipe! We’ll definitely try it. We’ve had tofu, though we’ve never tried cooking with it at home. This month should be interesting – we’ll be trying lots of new things. You can only have soup or salad so many times…
    That website has lots of good stuff on it. Thanks again!

  6. interactivejones

    well, so much for making that beer for YOU then. you hurt my last feeler. mean old homeowner.

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