I’m currently writing from my parents’ home in North Carolina where I’m spending the week visiting with family before Chase and I head to a wedding. It’s been nice to be reminded of how fall is actually supposed to feel like: brisk during the day with a chill at night with falling leaves covering our yard and driveway. Los Angeles apparently hasn’t gotten the memo, since it insists on maintaining temperatures of 100 degrees or more, which ultimately led to a clothing strike in which I stated that I would only be wearing yoga pants and loose tank tops until the weather decided to change her tune. I have never in the past been a girl who looked forward to cool weather, which is one of the main reasons I moved to LA in the first place, but for the first time I find myself gazing longingly at my jeans and scarves each morning and wishing I could wear either without melting away in pool of sweat and iced coffee.
To try a different approach with the weather, as a food blogger I feel the need to offer up a recipe to the pumpkin spice gods that come around each year and pepper the internet with everything imaginable you can do with pumpkin. Admittedly this looks awfully similar to what I made last year, but I really wanted to try and find something savory to add to my recipe list; something to serve before a meal instead of after it. I realized that this was a winner after I ate so many raviolis that I had a stomach ache for an entire afternoon. Next time I’ll be sure to have friends and family around to help me clean the plate.
Alright, there’s something with pumpkin on my blog. Can you hear me, weather? It’s time to ditch those 100 degree heat waves for some chilly nights that require jackets. I hope we’ve come to an agreement on this one.
Savory Baked Pumpkin Ravioli with Caramelized Onion Dip
Makes about 15-20 ravioli
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 tablespoon chopped sage
Salt & Pepper
3 tablespoons sour cream
3 tablespoons cream cheese
1 tablespoon milk
1 package of pumpkin or butternut squash ravioli
1/2 cup dried breadcrumbs
1 egg, beaten
Heat the olive oil over medium-low heat and add the onions. Saute, stirring often, until the onions begin to caramelize and turn brown (about 15-20 minutes). Add in the sage and stir to release the flavors; cook for one more minute. Remove the onions and sage from the heat and pour into a small bowl. Allow to cool for a few minutes before mixing in the cream cheese, sour cream and milk. Whisk together and chill in the refigerator for about 30 minutes.
Add a splash of milk or water to the beaten egg to loosen up the egg wash. Line a baking sheet with a silpat or parchment paper. Dunk each ravioli in the egg wash and then coat in breadcrumbs. Lay on the baking sheet. Bake at 375 degrees F for 15-20 minutes, or until the bread crumbs start to turn golden brown.