Recipe of the week: Pumpkin Ravioli and Glazed Pumpkin Cookies

With the rapid change in weather and frost on the ground it is beginning to feel more and more like fall which leaves me craving all sorts of yummy baked goods. When I think of fall recipes I think of homemade chili and cornbread, apple pie, chai tea lattes and of course pumpkin anything. Below are two different pumpkin recipes I hope you enjoy.

PUMPKIN RAVIOLI

For the Dough:
4 cups flour, plus more for dusting
6 whole eggs
4 tablespoons water
2 teaspoon salt, or to taste

For the Filling:
1 small pumpkin (about 4 pounds), or 2- 15 ounce cans of pumpkin puree*
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 teaspoon ground nutmeg
1 dash ground cloves
Cinnamon, to taste
Salt and Pepper, to taste
About 1 cup breadcrumbs
2 eggs

For the Sauce:
2 sticks (1 cup) butter
1 clove garlic, finely minced
about 10 whole sage leaves
salt and pepper, to taste
grated parmesan, to taste

Directions:

1. Place all the ingredients in a food processor or large bowl.
2. Puree the ingredients together until a solid mass is formed, about 1 minute. The dough should not be wet and should be dry enough that it does not stick to the bowl. If it is too wet add some flour.
3. Roll into a ball, wrap in plastic, and place in the refrigerator. Let rest for at least one hour.
4. Cut the pumpkin in half and remove the seeds. Rub the cavity with salt and pepper and oil. Place flesh side down on a cookie sheet and bake at 350F for 1 hour, or until it is soft when punctured with a knife or fork.
5. Remove the pumpkin from the oven and scoop the soft pumpkin meat into a bender or food processor. Puree until no chunks remain. Let cool to room temperature or refrigerate until cold.
6. In a large bowl combine the pumpkin puree with the ricotta, parmesan, nutmeg, cloves, and cinnamon. Stir together.
7. Taste the mixture and add salt and pepper to your liking.
8. Add enough breadcrumbs so that the mixture will hold its shape when scooped onto a flat surface. You may need more breadcrumbs if you made the puree from scratch.
9. Add the eggs and stir well until they are fully incorporated.
10. The filling mixture can now be set aside until you are ready to fill the raviolis. It can also be frozen at this time. It can be help in the freezer for up to 6 months.
11. Using a rolling pin, roll out the pasta dough until it is very thin so that you can almost see through it. Use plenty of flour so it does not stick.
12. Cut the dough into one long rectangle that is about eight inches thick and however long you can make it.
13. Using a one ounce portion scoop or a large spoon, scoop about 1/8 cup onto one side of the strip of dough.
14. Repeat this all the way down the dough placing each scoop about 2 inches apart form each other.
15. Fold the other side of the dough, that does not have filling on it, over the filling. Then using your fingers press around each of the raviolis moving the air out away from the filling.
16. Cut in between each of the lumps of filling creating many squares. Crimp the edges of each ravioli with a fork.
17. At this point the raviolis can be frozen on a cookie sheet. When completely frozen they can be bagged for future use. They will hold about 6 months.
18. Bring a large pot of water to a boil. Salt the water enough so that it tastes like ocean water.
19. In a saute pan melt the butter with the garlic over medium heat until it is foamy and has a nutty aroma, about 2 minutes. Add the sage leaves and let them cook until they are crisp, about 3 minutes. Remove the sauce from the heat. Be careful not to burn the butter or the garlic.
20. Turn the hot water down to a simmer. Place the raviolis into the salted water and let them cook for about 4 minutes or until the float to the top. Gently remove them with a slotted spoon and place on a serving platter.
21. Once all the raviolis are cooked top with the butter sauce, garnish with fresh sage and grated parmesan, and serve.

*If using canned pumpkin puree, skip the filling steps 1 & 2. Make sure to purchase pumpkin puree and not pumpkin pie filling. Then your raviolis would be very sweet! 

GLAZED PUMPKIN COOKIES

For the Cookies:
1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 medium egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt

For the Icing:
1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla

Directions:

1. Preheat oven to 350°F.
2. Prepare the cookies: Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well.
3. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating to blend.
4. Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet and bake until light golden, 9 to 11 minutes. Remove and cool.
5. Meanwhile, prepare the icing: Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth.
6. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.