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Market District Recipes: Raviolis & Pumpkin Sauce

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

Fall is here and Market District Chef Ben D’Amico stopped by Pittsburgh Today Live to show off some great recipes using the flavors of the season!

Cheese Ravioli with Market District Harvest Pumpkin Sauce, Pine Nuts & Bacon

Compliments of Executive Development Chef John Gruver

Serves: 8
Prep Time: 20 min.
Cooking Time: 15 minutes

Ingredients:

½ cup Pine Nuts
1 lb Italian Style Cheese Ravioli
½ cup Red Onion, diced
1 tsp Extra Virgin Olive Oil
2 tbsp Parsley, fresh, minced
2 tbsp Parmigiano Reggiano Cheese, shaved
½ cup Bacon, cooked, crumbled
1 – 24 oz jar Market District Harvest Pumpkin Sauce
¼ cup Sage, fresh, chopped

Directions:

Preheat oven to 350°F. Spread pine nuts on a baking pan and toast in oven for 5-8 minutes until lightly browned; set aside to cool. Meanwhile, cook ravioli according to package directions; drain in colander and set aside.

In a large skillet over medium heat, sauté onions in olive oil for 2-3 minutes; add sage and cook until fragrant, about 1 minute. Add in pumpkin sauce and heat through, about 3-4 minutes. Toss in cooked ravioli and 1/2 cup of toasted pine nuts; season with black pepper and stir gently until warmed through. Transfer ravioli to serving bowl or dish.

Cheese Ravioli with Market District Harvest Pumpkin Sauce, Dried Cranberries & Granny Smith Apples

Compliments of Executive Development Chef John Gruver

Serves: 8
Prep Time: 20 min.
Cooking Time: 15 minutes

Ingredients:

1 Cup Walnuts, coarsely chopped
1 lb Italian Style Cheese Ravioli
1 each Granny Smith Apple, peeled, cored, diced
¼ cup Butter
½ tsp Cinnamon, ground
3 Tbsp Market District 100% Pure Maple Syrup
1 Cup Dried Cranberries
1 – 24 oz jar Market District Harvest Pumpkin Sauce
¼ cup Sage, fresh, chopped

Directions:

Preheat oven to 350°F. Spread walnuts on a baking pan and toast in oven for 5-8 minutes until lightly browned; set aside to cool. Meanwhile, cook ravioli according to package directions; drain in colander and set aside. In a large skillet over medium heat, sauté the apples in butter until just softened, about 3-4 minutes. Add cinnamon and maple syrup; stir until well combined. Add toasted walnuts and ½ cup cranberries; cook for another minute. Add in pumpkin sauce and cook until heated through, about 3-4 minutes. Toss in cooked ravioli and stir gently until warmed through. Transfer ravioli to serving bowl or dish. Garnish with remaining cranberries and chopped sage.

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