Pumpkin Ravioli

Does anything say fall more than pumpkin????? I think not…….But Pumpkin Ravioli says it best!!

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Easy to make, using wonton wrappers instead of making pasta, filling from canned pumpkin, a touch of sage and walnuts ………yummm!

I have always loved pasta. I could eat it everyday. There is something heart warming and hearty about a pasta dish.

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I had never really thought of  pumpkin with pasta, but you use squash, so why not pumpkin?? No reason what so ever……here we go.

Just a can of pumpkin, not pie filling, just regular pumpkin. Mix it with some grated nutmeg, buy the nuts and grate it yourself, you will not be sorry. A touch of parmesan and walnuts. A quick mix and ooh la la.. filling.

Wonton wrappers are a perfect faux pasta. Just fill, fold, and boil. It takes just minutes.

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I had a skillet with butter over a low heat waiting to bathe the ravioli in its lusciousness. Add in some walnut and sage, give it a toss.

Plate and serve with extra, walnut, sage and parmesan cheese. The perfect fast and easy fall pasta…..Pumpkin Ravioli!

Pumpkin Ravioli
  • One 15 oz can pumpkin
  • 1 teaspoon fresh grated nutmeg
  • ¼ cup ground walnuts (toasted), plus extra for garnish
  • ¼ cup grated Parmesan cheese, plus extra for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • One 8 oz. package wonton wrapper
  • Water for dabbing
  • 1 teaspoon vegetable oil
  • 6 Tablespoons butter
  • 1 teaspoon fresh sage, chopped
  1. Place the canned pumpkin in a bowl. Add nutmeg, walnuts, Parmesan cheese, ¼ teaspoon of salt, and ¼ teaspoon of black pepper, and mix well.
  2. In the center of a wonton wrapper, place 1 heaping teaspoon of the pumpkin-cheese mixture near one corner
  3. Using the tip of your finger, moisten the edges of the wrapper with a dab of water. Fold wrapper over (forming a triangle) and press down the edges with your fingertips and the tines of a fork.
  4. Place the finished ravioli on a cookie sheet lined with parchment paper sprayed with non stick cooking spray.
  5. Add a teaspoon of oil to a 6-quart pot of water and bring to a boil.
  6. Melt butter in a large skillet over low heat.
  7. Add the ravioli to boiling water and cook for 1 minute. Remove from water and place in skillet of warm butter.
  8. Continue with remaining ravioli adding to butter.Add the sage and pinch of salt and pepper. Toss gently to coat ravioli with butter sauce.


Cranberry Orange Pork Roast

Cranberry Orange Pork Roast……cranberries, with a whisper of orange……..the prettiest little pork roast you will ever see….or serve!!

Cranberry Orange Pork Roast

When fall is here and the temperature starts to drop, I think back to Sunday dinners with my family. First off, let me just say that my family is one in a million. As kids my cousins and I spent many a happy Sunday at someones house and there was alway a big Sunday meal. It was usually at noon…….just after church and so us kids could get home and get ready for bed…..school on Monday you know!

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Now, when I was growing up, crockpots we not the norm. I remember my Grandmother and Aunts cooking up a storm in their kitchens, and the smells that came from those kitchens…..well nothing else can quite compare.

So, in honor of fall and my family… Cranberry Orange Pork Roast. The prep for this is very simple and using the crockpot makes a “start it and forget it” main dish.

A nice boneless pork loin roast, seasoned with salt and pepper and browned in just a bit of coconut oil. Browning the meat seals in the flavor and gives the meat a beautiful brown caramel color. Then into the crockpot.

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Next in a small bowl, some dried cranberries… deep red, tart and slightly sweet, orange marmalade… bright, sweet, and bursting with citrus flavor. A bit of balsamic vinegar (fermented wine grapes barrel-aged for many years) for its rich, dark brown, sweet-sour flavor and brown sugar for an extra touch of sweetness.

All of this poured over the browned roast and cooked for 3-4 hours on low in the crockpot.

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I knew the flavors of this dish would work and taste great, but I was not prepared for how really pretty it was……the cranberries reconstituted and looked like they were fresh. The sauce was sweet tart and a dark umber color with little flecks of orange peel…..beautiful!

I did add a cornstarch slurry to thicken the sauce, but only because Tim and I like a thicker sauce.

Cranberry Orange Pork Roast with some new potatoes or rice, and some nice fresh green beans…….a beautiful Sunday family dinner!

Cranberry Orange Pork Roast Collage

Cranberry Orange Pork Roast
Serves: 8
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon coconut oil
  • ¾ cup orange marmalade
  • ½ cup dried cranberries
  • ⅓ cup balsamic vinegar
  • ¼ cup packed brown sugar
  1. Sprinkle roast with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Brown roast on all sides.Transfer browned roast to a 6-qt. crock pot.
  2. In a small bowl, mix marmalade, cranberries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender and the internal temperature should read at least 145°.
  3. Remove roast from crock pot. Let stand covered with foil for about15 minutes before slicing to allow juice to stay in the meat when sliced.
  4. Remove fat from cooking juices. Serve pork with sauce
For a thicker sauce use 2 teaspoons of cornstarch and 2 teaspoons of water mixed and add until desired thickness.


Caramel Pecan Apple Crisp Rings

Caramel Pecan Apple Crisp Rings were so good we had dessert before dinner……cause we can…..these were too tasty to wait. Plus they are cute as hell!!!!!

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Apples are finally in season …..they are truly my favorite fruit. I eat an apple a day…….not sure it keeps the Dr. away?

I have a fabulous recipe for apple crisp that I have had for years. It was originally a microwave recipe, that I modified and used all the time.

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I think the pecans in the topping make the recipe. So, how could I revamp an already great recipe to make it even better????

So glad you asked………make them individual and add caramel…….they are truly too die for! A cross between apple crisp and apple pie!

I must admit that I saw the mason ring idea on Pinterest……brilliant!

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Marinated Mozzarella

Marinated Mozzarella is your Sunday snack ticket!!!

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Sunday snacks……what football game would be complete without them??

This is one of the easiest recipes ever…….I kid you not. Cut. Mix. Pour. Store.

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It can literally be made in about 10 minutes. A pound block of mozzarella cheese, cut into cubes, then mixed with sundries tomatoes, garlic, and herb…….covered with olive oil and marinade.

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Only downside to this recipe is that it needs to be removed from the frig about an hour before game time. The olive oil does tend to set up and you need to allow it to return to room temp.

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This could be considered a plus…….take out the cheese, and by the time you get your favorite team garb on, you are ready to go…….I know, but in girl time, it will take an hour to get ready!!

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So, enjoy a snack of Marinated Mozzarella at your next Sunday game!!!!

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P.S. Marinated Mozzarella can also be an elegant appetizer for special occasions or holidays.