1 ounce pignoli (pine nuts)

1/4 cup Margherita (R) Prosciutto

1/2 pound pumpkin or butternut squash ravioli

1 tablespoon amaretto liqueur

1/2 cup extra virgin olive oil

3 tablespoons unsalted butter

1 clove garlic, sliced thin

1 1/2 cups chicken stock

1/3 cup sliced fresh mushrooms

4 leaves fresh sage



Preheat oven to 350 degrees. Place the pine nuts on a cookie tray, place in oven for 5-8 minutes at 350 until lightly browned.

Separately, place ravioli in large pot of boiling water, cook to package instructions, about 8-10 minutes. Sift out with large draining.

Separately, in sauce pan, saute olive oil, garlic and mushrooms for 1-2 minutes. Add Margherita(R) Prosciutto.

Saute until garlic and prosciutto are light brown then add Amaretto, allowing it to flame/burn off, then add the butter.

Once butter is melted, add chicken stock. Reduce heat and simmer for 2-3 minutes. Turn off heat and add baked pinoli nuts.

Ladle out sauce onto ravioli in pasta dish, garnish with fresh sage (may also fry sage leaves to crispy for garnish).



1 cup heavy whipping cream

2 tablespoons chopped Italian flat leaf parsley

salt and freshly ground black pepper to taste

2 tablespoons freshly grated Parmesan cheese

1 pinch cayenne pepper, or to taste

1/2 apple, diced

6 ounces dry miniature ravioli

1/4 cup chopped toasted walnuts

3 ounces crumbled Gorgonzola cheese

1 teaspoon chopped Italian flat leaf parsley



Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.

Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.

Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.

Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.



1 cup butter, softened

2 1/2 cups all-purpose flour

2/3 cup white sugar

1/4 teaspoon baking soda

1 egg, beaten

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 cup cherry preserves

1/4 teaspoon almond extract

1/2 cup confectioners' sugar for dusting

1 teaspoon grated lemon zest




In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets.

Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.



1/2 pound ground beef

1/4 cup freshly grated Parmesan cheese

1/4 onion, chopped

3 tablespoons finely chopped fresh parsley

3 cloves garlic, minced

1 egg

salt and ground black pepper to taste

30 wonton wrappers

1 (15 ounce) container ricotta cheese

1 egg yolk, beaten



Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.

Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.

To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.



20 large prawns, peeled and deveined

5 fluid ounces white wine

12 ounces prepared fresh cheese ravioli

2 tablespoons olive oil

7 large portobello mushrooms, sliced

freshly ground black pepper

3 cloves garlic, minced

2 tablespoons grated Parmesan cheese

3 tablespoons capers

1/2 lemon, juiced

3/8 cup butter




Have a stock pot of water near boiling before starting the sauce for this recipe! If you're fast at making the sauce, throw in ravioli when you begin to make the sauce. If not, cook ravioli according to package directions.

In a large saucepan, melt 1/4 cup of butter or margarine over a medium heat. Saute garlic for 1 to 2 minutes. Stir in olive oil and capers. Add 4 ounces of white wine and prawns, and bring to a boil.

Reduce heat and simmer for 2 to 3 minutes, letting wine reduce. Stir in sliced mushrooms, and additional butter and wine so that the sauce is thick, but still liquid after 2 to 3 minutes. Stir in lemon juice, and add fresh pepper to taste.

To serve, place raviolis on 4 plates, then place 5 to 6 prawns on each plate. Evenly distribute the remaining sauce between the four plates, and garnish with lots of freshly grated parmesan cheese !



1 large butternut squash - halved lengthwise, peeled and seeded

50 wonton wrappers

2 teaspoons butter

1 teaspoon egg white, lightly beaten

salt and ground black pepper to taste


1/2 teaspoon allspice

1/4 cup unsalted butter

1/2 teaspoon ground nutmeg

1/4 cup chopped fresh sage leaves

2 teaspoons ground cinnamon

salt and freshly ground black pepper to taste

1/2 cup Parmesan cheese




Preheat oven to 350 degrees F (175 degrees C).

Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.

Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.

Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.

Fill a deep pot with lightly salted water and bring to a boil.

To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.

Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.

To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.



1 cup mashed, cooked butternut squash

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1 (16 ounce) package round wonton wrappers

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

1 pinch cayenne pepper

1 clove garlic, unpeeled

1/2 cup mascarpone cheese

chopped fresh sage to taste

1 egg yolk

1 tablespoon grated Parmesan cheese, or to taste



Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.

Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.

Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.

Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.



1 pound cheese ravioli

1/2 red bell pepper, thinly sliced

3 tablespoons olive oil

1/2 yellow bell pepper, thinly sliced

1 small onion, diced

2 cups chicken broth, divided

1 green bell pepper, thinly sliced

1/4 teaspoon crushed red pepper flakes



Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.

Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.



Ravioli Dough:

Ravioli Filling:

Egg Wash:

1/4 cup grated Parmesan cheese

2 cups all-purpose flour

1 (8 ounce) container ricotta cheese

1 tablespoon water

1 1/2 teaspoons dried parsley

1 pinch salt

1 (4 ounce) package cream cheese, softened

1 egg

Pesto-Alfredo Cream Sauce:

1 teaspoon olive oil

1/2 cup shredded mozzarella cheese


2 tablespoons olive oil

2 eggs

1/2 cup provolone cheese, shredded


2 cloves garlic, crushed

1 1/2 tablespoons water

1 egg


3 tablespoons prepared basil pesto sauce


2 cups heavy cream


1 (24 ounce) jar marinara sauce


Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.

Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.

Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.

To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.