My parents and I enjoyed a pumpkin shaped and themed ravioli dinner.

Pumpkin Ravioli – I used my favorite pasta dough with a little canned pumpkin added to the dough for color, cut with a cookie cutter, filled with a mixture of canned pumpkin, brown sugar, parmesan, and nutmeg. 

Blanched Snow Peas with Parmesan Cheese

Sage Butter – Melt butter with a few fresh sage leaves, remove sage leaves

Toasted Walnuts

Pumpkin Truffles – I somewhat followed this recipe but I used wheat flour and did not cover with chocolate. I only used a little bit of chocolate for the jack-o-lantern faces.

My critique of the meal: It was fun and delicious! I enjoy making ravioli days or weeks ahead of the meal to freeze. It makes preparation easier on the day of the meal.