Two New Fall Recipes: Pumpkin Ravioli with Sage Butter and Cranberry Beef Stew

This past weekend, I spent the weekend at my mom and dad's house totally relaxing and reconnecting to family. To "celebrate" the beautiful fall weather, I made two autumn recipes and was pleasantly surprised by both!

On Saturday after a long day of running around, I wanted something savory and special so I decided to try Pumpkin Ravioli with Sage Butter. The raviolis, while made with premade wonton wrappers, took forever to make and I was getting frustrated, but they were worth it in the end. The fresh sage adds an earthy taste to the dish and balances the sweet pumpkin ricotta filling. Next time, I may make this more savory by adding more Parmesan and less mozzarella, but for a first try, these were pretty good! Beware- the recipe makes a lot more filling than needed. (The recipe is supposed to make 36 ravioli.) I'll also use the sage butter over chicken or fish. MMMM!

Ravioli Ingredients: 

3 1/2 cups canned pumpkin puree (1 big can)
1 (15-ounce) container whole ricotta cheese
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella
1 tablespoon minced fresh sage
1 teaspoon ground nutmeg
1 teaspoon salt (I used more)
1 tsp cinnamon
2 tsp garlic powder
1/4 teaspoon white pepper
Brown sugar to taste
36 small wonton wrappers, at room temperature

Sage Butter Ingredients:

8 tablespoons (1 stick) butter
16 small fresh sage leaves
1 teaspoon minced garlic
1 cup chicken stock or reduced salt broth
Salt and pepper to taste


Directions:

For the ravioli: In a large mixing bowl, combine pumpkin, ricotta, Parmesan, mozzarella, parsley, sage, nutmeg, salt, garlic powder, white pepper and brown sugar and mix well. Place 1 heaping tablespoon of the filling between in the center of the wonton wrapper. Dampen edges by moistening fingers with water and running along the edges and seal well. into a tiny triangle and press sides with a fork to ensure sealing. Drop ravioli into salted, simmering water; remove when ravioli floats to top, about 3 minutes. Remove with a spider and place on platter. (Cooked raviolis will stick together! Be careful!)

For the sage butter: Melt butter in a saute pan over medium-high heat. Add sage leaves and minced garlic; saute for about 30 seconds. Slowly add chicken stock. Add salt and pepper to taste.

Place raviolis in single layer on a platter and pour butter sauce over ravioli. Garnish and enjoy! 



On Sunday, I wanted down home comfort food and tested the Autumn Berry Cranberry Beef Stew from Health Magazine. The stew was similar to one my mom made growing up, but the cranberries gave it a new twist. This could easily be made in the crock pot, but 3 hours simmering on the stove did the trick this time.
Next time, I'll add more vegetables and another can of cranberry sauce. Delicious!! (And even better the next day for lunch!)

Ingredients:

• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 T olive oil
• 1 cup chopped onion
• 1 cup fat-free, less-sodium beef broth
• 2 bay leaves
• 1 (12-ounce) Guinness Stout
• 1 (10-ounce) package frozen pearl onions, thawed
• 1 (8-ounce) package button mushrooms, quartered
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 3/4 cup whole-berry cranberry sauce
• 8 cups cooked egg noodles (about 1 pound)
• Chopped fresh thyme (optional)

Directions:


Combine the first three ingredients in a small bowl; sprinkle over beef. Heat a pot to medium-high heat and coat with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 3-4 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.

Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook for five minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.