Pumpkin Ravioli

It's been awhile since I made pasta from scratch!  But I've been wanting to make pumpkin ravioli and I had some time this evening (for once I wasn't too hungry to wait for dinner to cook), so I made them.

Pasta Dough

1 egg

1/4 c wheat flour

3/4 c + white flour

2 tbsp olive oil

garlic powder

ginger powder

salt

Filling

big scoop of pumpkin

big handful of shredded colby jack cheese

Pumpkin Ravioli, 

with a Pumpkin Cream Sauce*, 

on a bed of Kale, 

with some Pumpkin Chicken** on the side.

And don't forget the Pumpkin Porter!

*Pumpkin, Heavy Cream, Sage, Ginger

**Boiled in pumpkin and Shock Top Pumpkin Wheat Beer

Yes, I love pumpkin!

Avobroc Dip

3/4 c chopped broccoli

1 avocado

1 tbsp ranch dressing

Throw everything in a food processor and blend til smooth.

Good with chips or your favorite crackers.

Meaty Pumpkin Lasagna

1 cup pumpkin

c. 15 oz tomato sauce

1 cup water

16.5 oz alfredo sauce

2 eggs

oregano

garlic powder

large handful of shredded cheese

Cook 1 lb ground beef in the sauce & pumpkin.

Layer:

1) cover the bottom of a baking dish with the white sauce mixture

2) lay down 3 ready-bake lasagna noodles

3) cover with the meat mixture

4) pour a layer of white sauce

5) lay down 3 more noodles

6) cover with meat mixture

7) lay down 3 more noodles

8) pour the remaining white sauce mixture on top

9) sprinkle with cheese

Cover with a double layer of foil and bake at 375 for 1 hour.

Pesto Avocado Pasta

Slather some chicken thighs with mustard and pesto.  Make sure to get some underneath the skin too!  

Bake at 425 for 50 minutes. 

Mix up some olive oil, pesto, and half an avocado.

Toss it with some angel hair pasta.

Saute some garlic in olive oil, then add bok choy and steam til done.

Eat up.