Celebrate fall with pumpkin ravioli

Looking for some seasonal food? Try chef John DeLucie's recipes for pumpkin-filled ravioli and pumpkin cheesecake. Packed with sweet spices like nutmeg, these delicious dishes will be a treat for the entire family.

Pumpkin-filled ravioli

Ingredients

  • For the pasta dough

    • 2 sheets pasta dough frozen (available in your grocer's freezer)
  • For the filling

    • 10 ounces solid-packed pumpkin
    • 1/2 cup freshly grated Parmesan cheese
    • 6 single amaretto cookies
    • 2 eggs
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 teaspoon freshly grated nutmeg
  • For cooking and serving

    • 2 tablespoons olive oil
    • 3/4 cup unsalted butter

Preparation

Baking Directions:

To make the filling: Blend next 7 ingredients in processor. Set mixture aside.To assemble: Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared to this point up to 1 day ahead and refrigerated.)To cook and serve: Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Pumpkin cheesecake
Servings:

10 servings

Ingredients

    • 2 cups vanilla wafers, crumbled
    • 1/4 cup butter, melted
    • 1/3 cup butter
    • 1/3 cup sugar
    • 1 egg
    • 1 1/4 cups flour
    • 2 (8 oz.) packages Philadelphia cream cheese
    • 3/4 cup sugar
    • 1 (16 ounce) can Libby's pumpkin
    • 1 teaspoon cinnamon
    • 1/4 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • Dash of salt
    • 2 eggs

Preparation

Baking Directions:

Combine crumbs and butter; press onto bottom and sides of 9-inch spring-form pan. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees. Combine softened cream cheese and 3/4 cup sugar, mixing at medium speed of electric mixer until blended well. Blend pumpkin, spices and salt. Mix well. Add the 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined pan; smooth surface of filling to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream if desired (just before serving).

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