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Roasted Pumpkin, Apple and Fennel Pollen Ravioli with Sage Brown Butter Sauce

For the raviolis:
1 pie pumpkinsRavioli (about 2 cups pureed, cooked pumpkin)
2 apples
1 shallots
2 cloves garlic
½ cup grated parmesan cheese
1 cup fresh ricotta cheese
¼ cup maple syrup
1 heaping tsp fresh grated ginger
½ tsp fennel pollen
½ tsp salt
¼ white pepper
1 package wonton wrappers
For the sauce
¼ cup chopped fresh sage
2 tbs butter

Pre-heat your oven to 350 degrees.  Poke a few small holes in the pumpkin.  Place the pumpkin, shallots, garlic, and apples onto a roasting pan.  Drizzle with olive oil and salt and roast until soft.  The pumpkin will take about an hour.  The remaining ingredients about 30 minutes.  Remove from oven and allow to cool.

Place the roasted pumpkin, apple, shallots, and garlic into a blender and blend until smooth.  In a mixing bowl, add the puree along with the ginger, fennel pollen, salt, maple syrup and white pepper.  Fold in the ricotta and parmesan cheese.

Line a baking tray with parchment paper.  Place two wonton wrappers onto a plate.  Moisten the inside of the wrapper with water.  Add a heaping tsp of the filling to one wrapper and then place the second on top.  press firmly together to seal. Repeat. Place filled ravioli onto the baking tray and store in the refrigerator until you are ready to cook.

Bring a large pot of salted water to a boil.  Meanwhile, melt the butter in a large sautee pan until it begins to brown.  do not burn!!!  add the sage and stir until the sage is aromatic. turn off the heat. Add the ravioli to the boiling water and cook for 1-2 minutes until the ravioli floats to the surface.  Place the ravioli into the sage brown butter sauce and toss to coat.


recipe notes: For more information please watch the video "Reaping Fall's Bounties" and "Fun with Fennel Pollen"


Thyme and Caramelized Onion Pizza

Thyme and Caramelized Onion Pizza1 batch pizza dough (I love this recipe from la cucina italiana.  you make the dough the night before which gives it a wonderful flavor.)

1 Tbs Olive Oil
2 medium Vandalia onions, sliced
3 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 tsp fresh garlic, minced
tomato sauce (optional)
1 large ball fresh mozzarella, sliced

If you have a pizza stone, place it in the oven.  Preheat your oven to 425.

Stretch the pizza dough to form a roundish pizza on a piece of parchment paper.  Allow it to rest while you prepare the toppings.

Heat the olive oil in a pan over medium-low heat. Add the garlic and stir until it begins to turn golden (about 1 minute).  Add the onions, and stir regularly until they begin to caramelize and turn golden brown, about 30 minutes.  Turn off the heat and stir in thyme, salt and pepper.  Taste and adjust seasonings.

To assemble the pizza, pour the tomato sauce onto the pizza dough.  If you prefer a white pizza, brush the dough with olive oil.  Arrange the mozzarella in slices over the sauce followed by the onions.  Slide the pizza onto the hot stone in your preheated oven.  Bake for 20 minutes until the cheese is bubbling and the crust is brown.

Recipe Notes: If you want to skip a step, buy pre-made dough.  I haven't tried it, but I have heard that Whole Foods makes really good frozen pizza dough.  This pizza would also be delicious with goat cheese instead of the mozzarella cheese.  If you use goat cheese, however, don't use tomato sauce!