boil.
Add fresh ravioli and cook for about 4
cook the ravioli in salted boiling water.
While the ravioli will be ready in 5 mins, melt the butter on low heat.
When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
Drain the ravioli.
Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
ablespoon of the butter. Add pumpkin, onion recipe mix, and broth; simmer
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
realize making your own pumpkin glop -- err, \"puree\" was
To make pumpkin cheese filling, preheat the oven
Spoon pumpkin onto several layers of
Wash and remove stem of pumpkin. Slice in half and remove
Combine pumpkin pie filling, ricotta cheese, cannellini
tablespoon butter to each pumpkin half, and season with salt
Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.
rolling boil. Stir in ravioli and return to a boil
inch apart. For larger ravioli, use 1 tablespoon of filling
ightly browned.
Separately, place ravioli in large pot of boiling
o a boil. Stir in ravioli and return to a boil
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies.
Place mixture in a food processor bowl fitted with steel blade; process until smooth.
Place puree in a small saucepan. Stir in broth, whipping cream, and salt. Heat through over low heat. Serve with Pumpkin Ravioli.