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.
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
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.
ff the top of the pumpkin and scoop out seed.
br>Prepare the pumpkin exactly like the pumpkin pie recipe on the can
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
For the pumpkin using a small pie pumpkin, cut pie pumpkin in half.
Remove seeds and bake covered with foil about an hour at 350-375 degrees.
Remove pumpkin and mash.
Mix all ingredients until smooth.
Pour into crust and bake 15 minutes at 450 degrees then reduce heat and bake 45 min.
at 325 degrees (until knife comes out clean).