Posted by: Kennedy | September 19, 2011

I spell Fall: P-U-M-P-K-I-N

Friends, fall is in the air. And with fall comes many of my favourite things

Sweaters, scarves and boots…

Soups and stews full of fresh fall produce…

Crunchy, golden leaves…

And, of course, all things pumpkin. 

So when it was time to plan our September Cooking Club, Ms. Sampson and I decided on a lovely pumpkin ravioli from the Autumn issue of the LCBO’s Food & Drink.

The recipe reminded us of one of our very first Cooking Club nights in Jo’s old apartment, when we made a squash ravioli in a sage butter sauce.

After a nibble of cheese and crackers in the backyard, we got to work:


Ingredients for ravioli:

1 tbsp butter

¼ cup diced onion

1 cup canned pumpkin

½ tsp dried sage leaves

¼ tsp salt

Pinches nutmeg and pepper

½ cup grated Parmesan cheese

½ cup ricotta cheese

2 eggs

2/3 package of wonton wrappers

Ingredients for sauce (double the original recipe):

8 strips bacon, thinly sliced

4 tbsp butter

4 tbsp chopped parsley

Pepper to taste

Grated Parmesan to top

We started with the ravioli, cooking the onions in butter over medium heat until tender. Then we added the pumpkin and seasonings and cooked for about 5 minutes. We removed the mixture from heat and let it cool completely before stirring in the cheeses and one egg until blended.

Next came the tricky part – dealing with the wontons. We whisked the remaining egg with 1 tbsp of water. After spreading out the wontons on a baking sheet, we scooped a heaping tsp of filling into the centre of each wrapper, brushed the edges with the egg mixture, picked up the edges and folded them together to form a triangle.

Finally, we cooked the ravioli in boiling water. Actually, we overcooked it. We followed the recipe, which said to cook it for 4-5 minutes. It should have been more like 1-2… but even though the pasta kind of fell apart and looked like a mess, all was not lost. It tasted amazing.

Our 'hot mess' pasta...

Once pasta was cooked, we added the sauce – crispy bacon combined with butter, parsley and pepper in a pan. Be careful to stir gently – the pasta (especially ours) comes apart easily.

We also made a salad as a side: Tomato and fresh cheese salad with basil salsa verde. With fresh, local summer tomatoes at our fingertips, this was the perfect time to make such a salad – and it was delightful.

Salsa verde:

¼ cup chopped fresh basil

½ tsp chopped garlic

¼ cup olive oil

Salt and pepper

Throw the basil, garlic and oil in a food processor and mix until well combined but slightly chunky. Add salt and pepper to taste.


4-6 Heirloom tomatoes, sliced (depends on size – ours were big, I think we ended up using only 3)

½ a sweet onion, sliced

4 oz soft pecorino cheese (my new favourite – Oh. Em. Gee.)

2 tbsp olive oil

Arrange tomatoes on a large serving plate (or 4 individual plates). Lightly salt and pepper the tomatoes. Top with sliced onion, crumble the cheese over the salad and then the salsa verde. Drizzle olive oil over top.

Seriously… it is so, so, SO good. I mean, just look at it!

We enjoyed our meal by romantic candlelight:

And while it may not have been our prettiest dish, the pumpkin ravioli was most definitely a hit. I’m already counting the days ’til our October cooking night… what should we make next time? 



  1. Oh sounds like a wonderful night! Wish that I could have been there. Mom and I will have to try that recipe.

  2. That pumpkin ravioli looks to die for!

  3. food looks great……and i’m sure it tastes even better.
    What fun!!

  4. joanna..we wished you were there have to make it!
    Love the post Kennedy…took me a few secs to figure out the spelled (oh em gee)’m behind the times but am so using that now! 🙂
    looking forward to the next one.

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