Thanksgiving week is here!
I know, you’re busy cleaning all of the nooks and crannies to past the tedious eye of your mother-in-law.
But, so you don’t feel like you are wasting time enjoying a blog and getting to know a wonderful local blogger, this post includes a great fall pumpkin recipe for you to try!
One that you might want to consider serving for all of those people who are hanging out at your house before the big day!
So, take a break from your frantic cleaning/packing/cooking/whatever, and meet a mom!
Meet the Family: Married, 2 kids, ages 6 & 2
Why we love her: She’s so so dang creative. In the kitchen, at the sewing machine, on her blog! She blogs about everything from cooking with kids to how to tell people you’re not your children’s nanny! Good, entertaining, and informative stuff!
Why she wants you to check out her site: Come see how I attempt to juggle small children, blog and run a home based business at I’m Not the Nanny. I’m also a little obsessed with my smartphone and trying out the latest Android apps.
As mothers, we spend very little time on ourselves. That’s why Passion Parties make such fun girls night in parties. Who doesn’t want to hang out with their girlfriends and learn about the fun lotions, lickables and other goodies?
A Fall Recipe to Get You in the Kitchen: Pumpkin Ravioli
Inspired by a ravioli recipe that used won-ton wrappers (thanks The Pioneer Woman!), I picked up the ingredients during my next grocery trip. My 6 year old, Little Miss S loves to cook with me, and this recipe would be perfect for her. She would get plenty of hands-on time folding the ravioli.
For this recipe, you can use canned pumpkin or you roast your own (make sure you use a pie pumpkin). For the filling, we mixed the pumpkin together with ricotta cheese, shredded Parmesan cheese, nutmeg, cinnamon, and some salt and pepper. Next add a beaten egg to help bind the ingredients together.
Here comes the fun part–making the ravioli. You’ll need won-ton wrappers and a lightly beaten egg as the “glue” for the ravioli.
On each wrapper, place some of the pumpkin mixture in the middle. Using your finger or a small pastry brush, place some of the beaten egg on the edges of the wrapper. Fold up the wrapper, and starting from the middle, push the air out towards the edges. The egg will then glue the wrapper together.
We made our ravioli triangle shaped, but you can experiment and see what you like best. You can even make different shapes! I even made fancy tortellini. Make as many as you want or until you run out of wrappers or pumpkin filling, which ever comes first.
To cook the pumpkin ravioli, boil them in lightly salted water for 3-5 minutes. You can eat them just like that, but I like to brown a bit of butter and garlic to drizzle over them. Sprinkle some Parmesan cheese on top and your taste buds will thank you.
What’s your favorite fall vegetable?