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.
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
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