As seen in our September 2012 DINNER SHOW with a Pork Ravioli and sauted apples. Or use as a filling for ravioli as seen at our Thanksgiving 2013 table with apple gastric and pan seared apples.

We made butternut sweet pumpkin filling for Ravioli on our November 2017 Dinner Show menu. The addition of some grated apple and a little sharp cheddar cheese makes it very festive for and day in November but particularly if you wish to serve a pasta course at Thanksgiving. To the plate at service we added lightly dressed fresh arugula a spoonful of ricotta and a streak of cranberry sauce over the top. It makes a very festive plate, indeed.

Squash pumpkin ravioli with arugula ricotta and cranberry sauce, pistachio and squash


  • 1 pound Russet potatoes, washed, peeled and diced (hold in cold water till needed)

  • 1 pound butternut squash, peeled, seeded, diced
  • 1 pound sweet pumpkin, washed, peeled, diced, optional
  • 1 medium large onion,  diced
  • 3-4 carrots, peeled and diced, optional
  • NOTE: Chop all the vegetables the same size for cooking
  • 1 teaspoon salt
  • 1 teaspoon coriander
  • 2 tablespoons maple balsamic vinegar (alternative might be 1 tablespoon each maple syrup and apple cider vinegar)
  • 4 tablespoons EVOO
  • Salt, pepper coriander for final seasoning as needed
  • 2 tablespoons fresh parsley, chopped


Cover prepared vegetables in pot with water  just to cover–only a little (about 1 inch) over top of vegetables. Add the salt and coriander during the cooking. Bring to boil and simmer until vegetables are tender, about 20-25 minutes, depending on size of your chop.

Remove from heat and drain.  Place back onto heat just briefly (30 seconds) to dry up water that may remain. Dry well especially when using mash for ravioli. Smash with masher or use food mill or ricer to make a finer mash.

Off heat, add maple balsamic, EVOO, and parsley. Check seasoning and adjust with salt, pepper, coriander to your taste.

SERVING SUGGESTIONS: Use mash as a bed for confit of pork ravioli with sautéed apples; or use to fill ravioli and serve with pan seared apples. Either is a great fall menu addition.
1 Tablespoon EVOO
1 green apple or other tart apple that won’t immediately break down. Granny Smith, Golden Delicious, or Greenstein, for example
Method: Place oil in sauté pan on medium heat; when ready place sliced apples in pan and cook to sear and warm through until tender but firm.  Lightly salt and serve with apple gastric.

2 cups apple cider or juice

Method: Place in sauce pan and cook down by simmering until cider is reduced by half. (take two cups down to 0ne) Drizzle over sautéed apples and squash ravioli.




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