Market District’s Fall-Inspired Recipes

Market District Chef Ben D’Amico stopped by PTL to show off some fall-inspired recipes!

Market District Pumpkin & Sage Ravioli with Brown Butter, Raisins & Pecans

Compliments of Market District Chef Benjamin D’Amico

Serves: 2
Prep Time: 15 min.
Cooking Time:  15 minutes

Ingredients:

  • 1 package        Market District Pumpkin Ravioli
  • ¼ cup              Butter
  • Pinch               Ground Cayenne Pepper or Cinnamon (optional)
  • 1 tbsp              Extra Virgin Olive Oil
  • ¼ cup              Thompson &/or Golden Raisins
  • ¼ cup              Pecans, toasted & chopped
  • ¼ cup              Shaved Parmesan or Romano Cheese
  • 5-7 leaves        Sage, fresh, whole
  • 2 tbsp              Parsley, fresh
  • ½ tsp               Course Kosher Salt
  • ¼ tsp               Fresh Cracked Black Pepper

Directions:

  1. Bring a medium pot of water to a boil.
  2. Boil the ravioli for 6-8 minutes. Remove and drain.
  3. Melt the butter in a small sauté pan.
  4. Add the olive oil, cinnamon, & sage leaves to the butter, allow to simmer for 4-5 minutes, butter will start to turn brown.
  5. At this point add in the pecans & raisins.
  6. Place the ravioli onto a plate or serving dish, top with the brown butter sauce, evenly distributing the raisins & pecans.
  7. Season with salt & black pepper & Garnish with chopped fresh parsley & shaved parmesan cheese.

Market District Goat Cheese & Apple Ravioli with Caramelized Apples & Walnuts

Compliments of Market District Chef Benjamin D’Amico

Serves: 2
Prep Time: 15 min.
Cooking Time:  15 minutes

Ingredients:

  • 1 package        Market District Goat Cheese & Apple Ravioli
  • 2 tbsp              Butter, unsalted
  • 2 tbsp              Extra Virgin Olive Oil
  • ½ cup              Apples, small diced (Gala, Honey Crisp, Granny Smith, or Fuji)
  • 3 tbsp              Shallots, thinly sliced
  • 2 tbsp              Apple Cider or White Wine
  • ¼ cup              Walnuts, chopped, toasted
  • ¼ cup              Crumbled Goat Cheese
  • 1 tsp                Orange Zest
  • 2 tbsp              Dried Cranberries
  • ½ tsp               Course Kosher Salt
  • ¼ tsp               Fresh Cracked Black Pepper

Directions:

  1. Bring a medium pot of water to a boil.
  2. Boil the ravioli for 6-8 minutes. Remove and drain.
  3. Melt the butter & heat olive oil in a small sauté pan.
  4. Add the diced apples & shallots to the sauté pan and sauté until apples start to caramelize.
  5. Next add the walnuts, orange zest, cranberries, and apple cider and cook for an additional 2 minutes.
  6. Place the ravioli onto a plate or serving dish, evenly top with the caramelized apples sauce.
  7. Season with salt & black pepper & garnish with crumbled goat cheese & additional orange zest (optional).
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