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October 05, 2007


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Barb Cabot

Jerry, you are so-ooo wonderful! This dish is amazing. I can't wait to try it. Thanks for sharing.


Jerry, the secret ingredient to pumpkin ravioli that gives it the kick....
is to add a crushed amaretto cookie to the mixture.
It helps absorb liquid in the filling, gives a little crunch and a touch of bittersweet!
At Cibreo restaurant they make a pumpkin soup and garnish with the crushed cookie and parmesan!
perfect for fall.

sandi @ the whistlestop cafe

This has been on my list to make too~ now that I have Diana's secret I am making it for sure!


Barb - you will love them!

Judy - confession - these were supposed to be Cappellacci but we lost patience quite quickly with the folding and shaping. The ravioli held up well. I'll try them with amaretti next time. i seem to recall Palma whipping those up.

We bought some pears today at the market to make pear and pecorino ravioli!

Sandi - I added some extra nutmeg because I like the flavour contrast. I'm taking Diva advice and adding some ameretti next time!


Sounds delicious. I'm a huge fan of sage and it's one of my herbs that grow even in the snow.


Arghh, I hate Typepad. Nothing personal, but it won't let me use the back button without reprinting the comment! I just got Windows vista, so maybe that's the culprit. (It's not just your blog, any typepad blog does it!)


No worries Kaylan - I cleaned up the repeating posts. Our sage plant does quite well too. In fact, of all of our herbs it has lasted the longest, it just keeps growning like a shrub!

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