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
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.
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