Pumpkin Ravioli

I. INGREDIENTS

• 3 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 teaspoon finely grated fresh ginger
• 2 medium garlic cloves, minced
• 2 teaspoons curry powder
• 1/8 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup canned, unsweetened pumpkin puree
• 1 cup ricotta cheese
• 1 medium onion, finely chopped
• ¼ cup dry white wine
• 1 large apple, peeled, cored, cut into ½-inch dice
• ¼ cup finely chopped walnuts
• 1 cup chicken stock
• 1 pound prepared pasta sheets or a 12-ounce package of wonton skins
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley

II. COOKING DIRECTIONS

• To make ravioli filling, melt 2 tablespoons butter in a small saucepan over medium-low heat and sauté shallots for 3 minutes, or until soft. Add ginger, garlic, curry powder, cinnamon, and salt and sauté for 2 minutes. Add pumpkin, stir to thoroughly incorporate ingredients, and cook another 3 minutes. Remove from eat and cool. Add ricotta cheese and chill filling overnight or for at least 2 hours.
• To make sauce, melt remaining 1 tablespoon butter in a medium saucepan over medium heat and sauté onions until translucent, about 4 minutes. Add wine and simmer for about 2 minutes. Add apple, walnuts, and chicken stock and cook, stirring occasionally, until apples are soft, about 3 minutes. Remove from heat and set pan aside.
• To make ravioli, place pasta sheet or 4 to 6 wonton wrappers on a cutting board or waxed paper. (While working, wonton skins should be kept covered with a damp paper towel and plastic wrap to prevent them from drying out.) Drop 1 level tablespoon pumpkin mixture about 5 inches apart (staggered) on pasta sheet or in center of each wonton wrapper. Using water and your finger, lightly moisten pasta or wonton edges. Lay a second sheet of dough atop the first, or place another wonton skin on top, ensuring that the edges are lined up. Push out any air bubbles and press sheets together to seal. Cut out ravioli using a 3-inch cookie cutter, ravioli cutter or sharp knife. Repeat process with remaining filling and dough or wonton skins, placing finished ravioli on a tray covered with plastic wrap or damp towels. If using fresh pasta sheets, allow the ravioli to dry uncovered for about 30 minutes before cooking.
• To serve, bring a large pot of water to a rapid boil. Add ravioli and stir gently to prevent them from sticking. Cook about 2 to 3 minutes, or until the ravioli float to the surface of the water. Drain well.
• Meanwhile, briefly heat the reserved sauce over medium-high heat, adding cream and parsley. Serve ravioli immediately with sauce.

Rigatoni with Pumpkin and Bacon

I. INGREDIENTS

• Coarse salt
• 8 slices bacon, coarsely chopped
• 1 medium onion, halved and thinly sliced
• 1 (3 pound) sugar pumpkin, peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon allspice
• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 3 tablespoons heavy cream
• Freshly ground pepper
• 1 pound rigatoni
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish

II. COOKING DIRECTIONS

• Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
• Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to medium-low, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
• Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan on the side, and garnish with pepitas.

Yield: 4 servings

Pumpkin Black Bean Soup

I. INGREDIENTS

• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes
• 1/4 cup butter
• 1 1/4 cups chopped onion
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups beef broth
• 1 (15 ounce) can pumpkin puree
• 1/2 pound cubed cooked ham
• 3 tablespoons sherry vinegar

II. COOKING DIRECTIONS

• Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
• Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

Yield: 9 servings