Wednesday, December 21, 2011

Pumpkin Ravioli

I've made this recipe using pumpkin and sweet potatoes ... both turned out DE-LISH :) As for the sauce, I primarily used the same ingredients, however, with pumpkin ravioli I added a bit of Gorgonzola cheese to the sauce. Hubby said he preferred the sauce with the Gorgonzola. 

Ravioli Ingredients: 
  • 2 cups pumpkin puree (drained on paper towel for 5-7 minutes) or cooked and mashed sweet potato
  • 1 tablespoon fresh sage, minced
  • 1/8 teaspoon nutmeg (substituted paprika for sweet potatoes) 
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces Mascarpone cheese
  • 4 ounces Parmesan cheese
  • 1/3 - 1/2 cup Panko bread crumbs
  • Wonton wrappers
  1. Combine pumpkin, sage, nutmeg, salt, pepper, cheeses, and breadcrumbs. 
  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
  3. Fill a large pot with water; bring to a simmer. Add a dozen of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done/rise to the top (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.  
Sauce Ingredients: 
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 shallot, thinly sliced 
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 cup milk, cream, or half & half
  • 1 tablespoon flour (if using milk ... to thicken if desired)
  • 1/3 -1/2 cup Gorgonzola cheese (for pumpkin ravioli) 
  1. Saute garlic and shallots in in olive oil and butter until tender and fragrant. 
  2. Add remaining ingredients and heat through over medium low heat until desire thickness. 
I severed this dish with pan roasted chicken breast and ... APPLES!!! Yes ... apples! Its adds a crisp, refreshing twist to the dish. When plating, I placed two apple slices on the bottom, topped with 4-5 raviolis, chicken, then topped with the sauce, an apple garnish and a sprinkle of chopped pecans. Enjoy!! 

Monday, December 12, 2011

Gorgonzola Caramelized Onion Dip

HELLO!!!! WOW!!! Its been entirely too long since my last post!! Still cooking and baking all the time and LOVIN' it ... just not taking the time to update my poor blog :/ Anywho ... I came up with this recipe ... with the help of a fellow foodie friend's taste buds :) ... after having it in a restaurant in Portland during another friend's bachelorette party! It was DE-LISH!!!


  • 1 onion, sliced thinly
  • 4 tablespoon butter
  • 2 tablespoon brown sugar
  • 8 oz Gorgonzola cheese, roughly chopped
  • 8 oz cream cheese
  • 1 cup sour cream
  • 1/3 cup mayonnaise 
  • 1/2 cup Parmesan cheese
  • 1/4 teaspoon Chipotle Chile Pepper
  • 1/2 teaspoon Paprika 
  1. Saute the onion over medium low heat with butter and brown sugar until the onions are cooked through and have a nice caramelized color. 
  2. Add Gorgonzola, cream cheese, mayonnaise, and Parmesan cheese and cook until all the cheese are mixed together. 
  3. Mix in Chipotle Chile pepper and paprika (more or less to taste) 
Note: I've served this crackers, baguettes, celery, apples and pears ... my favorites are celery and pears :) As a family friend told my Hubby, "I keep craving that dip Nicole made at dinner! It was good on EVERYTHING ... apples, pears, crackers, bread, celery, FINGERS!" Maybe I should rename it "Finger Dip!?!" I'd love to hear your pairing combinations and find out what was your favorite!