It's the most wonderful time of the year. No, not that (sorry, Santa).
It's Pumpkin Season!
The goods from Charlie Brown's Great Pumpkin Patch are at their peak and ready for picking. So smart restaurants both local and corporate are adding pumpkin to their menus -- for a limited time only, both savory and sweet.
Here is a run-down on where you can find the orange delight around town.
After the jump read more plus a bonus recipe.
To get your pumpkin sweet treats fix try: Karl's Bakery pumpkin cookies & muffins, Sprinkles Cupcakes pumpkin spice cupcakes, Barb's Bakery pumpkin cookies, Hillside Spot Pumpkin Muffins, The Mission Pumpkin Bread Pudding, Cold Stone Creamery
pumpkin ice cream, Wicked Bakery & Café is really packing it in with pumpkin gingerbread cookies, pumpkin pecan cheesecake and pumpkin scones.
Finally complete your day with a pumpkin entrée: St. Francis pumpkin soup, Sala Thai Spicy Pumpkin Basil Chicken, The Tamale Store pumpkin tamales, Lao Thai Pumpkin Curry and the Estate House is not only offering Pumpkin Mascarpone Ravioli at their restaurant they are sharing the recipe right here with Chow Bella Readers.
Go forth and get your pumpkin fix but hurry this flavor won't last long.
Estate House Pumpkin Mascarpone Ravioli
1 small pumpkin
½ cup of mascarpone cheese
1 teaspoon of cinnamon
¼ cup of honey
¼ teaspoon of nutmeg
½ cup of white wine
Salt and Pepper to taste
Fresh pasta sheets
(For the sauce)
1 stick of butter
¼ cup of pine nuts
¼ cup of raisins
1 sprig of sage leaves
¼ cup pecorino cheese, shaved
1. Split the pumpkin in half removing the seeds.
2. In a baking dish with a rack in it, place the pumpkin on the rack.
3. Pour the honey and wine over the pumpkin and season with the dry ingredients.
4. Place in a 325 degree oven until pumpkin becomes fork tender. Remove from oven and let cool.
5. Once pumpkin is cool, scoop out the flesh and put in a bowl.
6. Add mascarpone cheese and mix thoroughly adjusting the seasoning with salt and pepper.
7. Fill your pasta sheets with the pumpkin mixture and make into ravioli.
8. These ravioli can be frozen for later use.
9. For the sauce, brown the butter in a sauté pan and add the nuts, raisins and sage.
10. While making the sauce, cook the ravioli in heavily salted water until they float.
11. Strain ravioli and place in the sauce for the last 2-4 minutes of cooking to combine the flavors.
12. Serve ravioli with the shaved pecorino cheese on top. Bon Appétit!
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