I am so excited to be participating in a Clash of the Cooks challenge with Whole Foods Markets. Each week, participants pick up a box of mystery ingredients and are challenged to create a delectable dish inspired by the holidays. This week's bag contents included: canned pumpkin, whole coffee beans, Forager Mike's DANG! it's GOOD hot sauce and parmesan crisps. Keep reading to discover what I came up with; and in the meantime, be sure to let me know in the comments what you would have created. I'd love to hear your take on the challenge!
Inspired by the pumpkin and parmesan, I decided on a pumpkin ravioli in brown buter sauce. A touch of the hot sauce gave the filling a nice kick and a handful of coffee beans really brought out the nuttiness of the brown butter. These were quick to throw together and were a fun twist on classic holiday flavors. Whole Foods encourages you to get creative this holiday season and think outside the box!
Brown Butter Pumpkin Raviolimakes approximately 24 ravioliIngredients:1 package fresh pasta sheets1 cup canned pumpkin1/3 cup finely chopped parmesan crisps1/4 teaspoon salt1/8 teaspoon hot sauce4 tablespoons butter1 tablespoon whole coffee beansPreparation:
- Cut pasta dough into 2 inch squares, if using.
- In a medium bowl, mix together pumpkin, parmesan, salt and hot sauce. Spoon a heaping teaspoon of pumpkin mixture into the center of each pasta or wonton square. Place a second pasta square on top and press to seal all four edges with a touch of water.
- Carefully lower ravioli into a pot of boiling water and cook for 5 minutes. Drain and set aside.
- Brown butter and coffee beans in a medium skillet, whisking constantly and being careful not to burn. Butter should melt, foam, turn clear and then start to brown. Once butter begins to brown, remove from heat immediately and toss with cooked ravioli.
- Serve immediately.