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Savory Pumpkin Raviolis with Sage Butter and Gingersnap Crumble

Creates about 30 ravioli

 

Ingredients

1 ½ cups of Challenge unsalted butter( used throughout recipe)

1/2 cup of finely diced shallot

8 ounces of Challenge Whipped Cream Cheese in tub

1 cup of canned pumpkin

4 ounces of chevre (goat cheese)

2 teaspoons of smoked paprika

1 teaspoon of ancho chili powder

2 teaspoon of ground cinnamon

1 ½ teaspoon of salt

1 tablespoon of brown sugar

60 wonton wrappers

1/2 cup of loosely packed sage leaves

½ cup of FLAT leave parsley

½ cup of finely crushed gingersnap cookies

½ cup of chopped pecans

 

Directions

  1. In a small saucepan, combine 1 tablespoon of butter and shallots. Cook over medium high heat for about 4 minutes, or until translucent. Combine cooked shallots, cream cheese, pumpkin, chevre, smoked paprika, cinnamon, salt and brown sugar in a mixing bowl.

  2.  To create raviolis, wet edges of wonton wrappers with water. Place about 1 tablespoon of filing in center, followed by a piece of flat leave parsley. Place a second wonton wrapper on top. Pinch edges to seal, trim edges if desired to create a circle.

  3. Bring about 4 inches of water to a low boil in a large fry pan. Add a few ravioli at a time, cook for about 3-4 minutes or until pasta is cooked. Remove with slotted spoon, continue with the remaining ravioli.

  4. To prepare sauce, add ½ cup of butter to pan along with gingersnaps and pecans. Cook gingersnap mixture until fragrant and golden brown. Add the remaining butter to another pan along with sage leaves. Cook sage until they becomes crisp. Remove sage from pan reserving butter.

  5. To serve, place toasted gingersnaps on plate followed by ravioli. Drizzle with sage butter and crispy sage leaves. 

 

 

Download to Print Recipe

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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