In honor of National Pasta Day on October 17th, the folks at Omega Juicers have provided a few “not-so-ordinary” pumpkin recipes for you to try at home. Celebrate National Pasta Day AND pumpkin eating season with Pumpkin Mac and Cheese and Pumpkin Raviolis. Enjoy!
- 16 oz elbow macaroni (or any other fun shape works too!)
- 4 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 8 oz shredded cheddar cheese
- 8 oz yellow American cheese (packaged it fine, just break into small pieces for easy blending)
- ¾ cup pumpkin puree (1/2 15-oz can)
- 1.5 tsp minced fresh rosemary
- 1 tsp thyme
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- ¾ cup panko style breadcrumbs
- Preheat oven to 400 degrees.
- Cook pasta in boiling salted water until al dente. Drain and rinse with cold water. Set aside.
- In a heavy saucepot over medium high heat, melt the butter and add the flour. Whisk together and cook for thirty seconds. Add 2 cups milk, minced rosemary, and thyme and whisk until smooth. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for approximately 5 minutes while whisking. The mixture will begin to get very thick!
- Add the cheese and stir well so that the cheese melts evenly. Add the salt, pepper and cayenne followed by the additional cup of milk and the pumpkin puree.
- Once everything is smooth, add the cooked macaroni and toss to coat. Pour into a 9x13 casserole pan and top with breadcrumbs.
- Bake for 25 minutes until golden brown and bubbling.
Yield: 8 servings
Pumpkin Ravioli with Brown Butter Sauce
- 2-1/2 to 3 cups all-purpose flour
- 5 eggs
- 1 tablespoon olive oil
- Semolina flour (to prevent sticking)
- 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
- 4 teaspoons finely chopped shallot
- 1/2 cup butter, cubed
- 2 teaspoons minced fresh sage
- 3/4 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup heavy whipping cream
- 1 egg, lightly beaten
- 1 stick of unsalted butter
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon minced fresh rosemary
- Salt and pepper to taste
- Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30-45 minutes.
- Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended (or use an immersion blender right in the pot to process until smooth). Return to the pan and stir in cream. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
- Sprinkle work surface with semolina flour. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or ravioli stamp cutter. Repeat with remaining dough and filling. This can also be don’t with a pasta maker and ravioli molds which are available in most home specialty and department stores.
- Bring a large stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
- In a small saucepan, cook butter until brown “bits” begin to form, approximately 5 minutes on medium heat. Remove from heat and stir in thyme, rosemary, and salt and pepper to taste. Pour over ravioli and toss to coat.