Pumpkin recipes

One of the best things about the season of Fall is the wonderful spice of pumpkins. They are easily found in pumpkin patches all over the place and are a delicious touch to any recipe. I found some recipes that incorporate the flavor of pumpkin that will make you the hit of your next dinner party! Here's a couple.

Pumpkin Ravioli with Sage and Brown Butter.
- 1 3lb sugar pumpkin, or butternut squash
- 4t extra-virgin olive oil
- 2t light-brown sugar
- 1 large egg
- 1/4 cup Locatelli cheese
- 3 large or 6 small amaretti cookies, crushed
- 2T ricotta cheese
- 1t shallots, chopped
- Pinch of nutmeg
- Coarse salt and freshly ground pepper
- 1 1/2 lbs store-bought fresh pasta sheets
- 1T semolina flour
- 1/2 cup (1 stick) unsalted butter
- 1T freshly chopped sage leaves
- 2T balsamic vinegar

1. Preheat oven to 375 degrees. On a work surface, cut pumpkin in half lengthwise. Scoop out seeds; discard. Transfer to a parchment-lined baking sheet. Drizzle olive oil evenly over insides of pumpkin halves; rub 1/2 teaspoon brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.
2. When cool enough to handle, scoop out flesh with a spoon. You'll need 1 1/2 cups of purée. Transfer flesh to a clean kitchen towel or cheesecloth; wring excess liquid into a bowl. Place flesh in the bowl of a food processor, along with egg, Locatelli, amaretti, ricotta, shallot, and a pinch of nutmeg; process until smooth. Season with salt and pepper.
3. Lay 1 pasta sheet on work surface. Place 1 tablespoon filling every 3 inches. Brush water around filling. Place another sheet on top, pressing around filling to seal. Using a fluted pastry wheel, cut each ravioli into a 3-by-3-inch square. Repeat with remaining pasta sheets and filling. Transfer ravioli to a parchment-lined baking sheet sprinkled with semolina; freeze for at least 30 minutes.
4. Bring a large pot of water to a boil; season with salt. Add ravioli; cook until it just floats, 3 to 4 minutes.
5. In a large sauté pan, melt butter over high heat. Add sage; cook until butter begins to brown and sizzle, about 1 minute. Remove pan from heat; whisk in balsamic. Using a slotted spoon, transfer ravioli to pan, tossing to combine. Serve immediately with cheese, if desired.

Pumpkin Pie. 
- 1/2 recipe Deep-Dish Pate Brisee.
- 3/4 cup granulated sugar
- 1t ground cinnamon
- 1/2t salt
- 1/2t ground ginger
- 1/4t ground cloves
- 2 large eggs
- 1 can (15 ounces) Libby's 100% pure pumpkin
- 1 can (12 ounces) evaporated milk
- Whipped cream, for serving (optional)

1. Preheat oven to 425 degrees. On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch deep-dish glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Prick bottom of dough all over with a fork; set aside.
2. In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves. Beat eggs together in a large bowl. Add sugar mixture and pumpkin; stir to combine. Stir in evaporated milk until well combined.
3. Pour mixture into pie shell and bake for 15 minutes. Reduce temperature to 350 degrees; bake until filling is set, 20 to 30 minutes. Transfer to a wire rack and let cool 2 hours. Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.