I just saw a recipe last night for pumpkin ravioli in the current issue of Rachael Ray's magazine. LMK if you want it!
__________________ "If you want to criticize my methods, fine. But you can keep your snide remarks to yourself. And while you're at it, don't criticize my methods." Rupert Giles, BtVS
i have had pumpkin ravioli at a local restaurant-it was a featured fall dish(last year) and was absolutely fabulous. now i wonder if they are doing it again this fall?
it was not served in a tomato based sauce-in fact, if i remember correctly, it was in a very light sauce. the pumpkin is in the filling. yum, yum!
__________________ I live in Fantasyland and I have waterfront property.
Hi, this is very random. I was just posting something about a sample sale at www.fair-etail.com (see cool sites thread) but just saw your post on pumpkin ravioli and couldn't resist posting! Actually, I just bought some but usually I buy butternut squash ravioli. I make an alfredo sauce and add fall spices to it and a little bit of sugar. It comes out incredible and everyone loves it. I'm making it tonight and just thought it was funny that you posted about it.
Found it online, so here is the recipe! If anyone tries it, be sure to share how it turned out.
__________________ "If you want to criticize my methods, fine. But you can keep your snide remarks to yourself. And while you're at it, don't criticize my methods." Rupert Giles, BtVS
It can also be served with a brown butter sauce (slightly browned butter - not burnt!) with fried fresh sage (the leaves cook in the butter) and an amaretti cookie crused on top.
__________________
Adam and Eve were lucky, neither had a mother-in-law.
Linear Mode
