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In case you haven’t noticed by now, I have a thing for mildly attractive, slightly insane, totally in-your-face chefs.  First, there was Anthony Bourdain who is exactly the kind of guy you would never want to take home to your parents but who you’re totally going to sleep with anyway.  Just look at the man.  You know he’s going to give you the best night of your life, followed by steak and pommes frites for breakfast the next morning.  Man of my dreams.

Then, there was, is and ever will be Michael Symon.  Bald, adorable, unapologetic about his disdain for vegetarian food and absolutely self righteous in his adoration of pork belly and beef cheeks.  Gotta love a man with principles.  Even if you don’t necessarily agree with them.  It makes him that much hotter.

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And now, after reading Bill Buford’s Heat.  There is Mario Batali.  Who, with his red hair and larger than life persona (and stomach) is the quintessential Italian stallion.

Sure, he may have a slight temper.  His behavior may be erratic at best.  He may throw things in the kitchen. But none of this really matters once you realize the genius behind the madness and the passion behind that crazed look he gets just before he throws you out of his kitchen (but doesn’t really mean it).

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Heat is an account of journalist Bill Buford’s experience working in a Batali kitchen. However, what starts out as an expose` on what exactly goes down behind the scenes of your average Michelin-starred restaurant becomes so much more when Buford becomes so entranced by the food industry that he decides to leave his job as a writer and learn how to cook Italian.  The book recounts not only Buford’s experience in the kitchen, but also details the frequent sojourns to Italy that he makes in an attempt to really get to the heart of Italian food, which are interspersed with anecdotes from Mario’s past.

Although I thought the book was an interesting read, I never really felt like I connected with Buford.  In all honesty, I thought he was a bit frivolous and self-involved.  Especially when he did things like decide on a whim to travel to Italy to learn how to make pasta without a thought for his wife or his career.  Reckless.  And unnecessary.

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At least, that is what I tried to prove in making my dish for this month’s Cook the Books.  I didn’t need a visit to the Italian countryside to learn how to make these ravioli.  And neither will you.

All you need is some flour, water, and eggs.  A trusty pasta maker.  Two hands.  A hint of intuition.  And the image of your favorite celebrity chef (naked) plastered in the back of your mind.  Because after stuffing ravioli for over an hour.  You’ll need something to keep you going.

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I made these for some of my friends from college who came to visit over this long weekend and they were a HUGE hit.  What I like most about them is that the filling is not your traditional sweet pumpkin-pie-esque stuffing but is instead a balsamic and parmesan infused no-questions-asked Italian stuffing.  This, paired with the brown butter sauce, toasted hazelnuts, and amaretti (especially the amaretti.  Don’t leave these out.).  Is truly amazing stuff.

Pumpkin Ravioli
Makes about 40 ravioli, adapted from The Babbo Cookbook

1 medium-sized pumpkin/butternut squash/acorn squash (about 2-2.5 lb)
1/2-1 cup parmesan cheese, grated
1/2 tsp freshly grated nutmeg
4 tbsp balsamic vinegar
3 1/2-4 cups AP flour
5 large eggs
1/2 tsp olive oil

1. Preheat the oven to 450.  Cut your winter squash of choice in half.  Remove the seeds and place cut side up on a baking sheet.  Bake for 40-50 minutes or until fork-tender.

2. When cooked, allow to cool enough to touch.  Scoop squash flesh into a bowl.  Mash with 1/2 cup parmesan cheese, balsamic vinegar, and nutmeg.  Add more parmesan cheese to taste.  Add salt and pepper to taste.  Set aside.

3. In the bowl of a stand mixer, combine the flour, eggs, and olive oil.  Mix using the bread hook until just combined.  Then knead with the hook for about 2 minutes.  OR if you don’t have a stand mixer, follow Batali’s instructions here.  Cover dough in plastic wrap and allow to rest at room temperature for 30 minutes.

4. Set up your pasta maker.  Break off a chunk of pasta dough and stretch it out to as thin a rectangle as you can.  If it is wet, as mine was, add more flour just past the point of stickiness.  Roll out the dough to the thinnest setting on your pasta machine.  Using a biscuit cutter or a water glass, cut out 2-inch circles.  Spoon approximately a tsp of filling onto the center half of the rounds and cover with a second round.  Press the edges together firmly to seal.  Repeat with remaining dough and filling.  You will have extra filling.  Eat it with a spoon.

Pumpkin Ravioli with Sage and Toasted Hazelnuts
Serves 4, adapted from Giada de Laurentis 

1/2 cup peeled hazelnuts
a few tbsp vegetable oil
pumpkin ravioli
1/2 stick salted butter
6 fresh sage leaves
1/2 cup grated parmesan
2 amaretti cookies

1. Preheat oven to 350.  Spread hazelnuts on a tray and toast in the oven until brown and fragrant, about 5-7 minutes.  Allow to cool completely.  Put in a food processor and chop into small chunks.

2. Bring a large pot of salted water to a boil.  Add in a bit of vegetable oil so the ravioli don’t stick to each other.  Add the ravioli to the pot.  When they float, remove them using a slotted spoon to a plate and tent with foil to keep warm.  Reserve the pasta water.

3. In a small saute pan, melt the butter.  When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds.  Stir in a ladle of pasta water.  Stir in nutmeg and parmesan cheese.  Pour sauce over the ravioli and sprinkle with hazelnuts and grated amaretti.

I am submitting this to Presto Pasta Nights, which is being hosted by Ruth of Once Upon A Feast, the Hearth N Soul Bloghop, Cook the Books, I Heart Cooking Clubs, and Chaya’s Meatless Mondays.  This has been linked to A Moderate Life’s 12 Days of Bloggie-Mas!  This has been linked to Marla’s Happy Post over at Family Fresh Cooking!

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You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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122 Responses to Pumpkin Ravioli with Sage and Toasted Hazelnuts

  1. Kristen says:

    I love all squashy pumpkiny pasta fillings. There is something so comforting about biting into a squishy filling surrounded, especially, by homemade pasta. Num.

  2. girlichef says:

    LOL, the first two I understand, but…. ummmm…. okay, no comment 😉 Your ravioli however are a thing of beauty! You totally rocked the multi-tasking with that gorgeous plate 😀 Thanks for sharing it with us!

  3. Lea Ann says:

    I have about 1 cup of pumpkin pie filling that didn’t quite fit into the pie. Stuck it in the freezer and had planned to make some ravioli with it. Probably this weekend. Wasn’t going to follow a recipe, but probably brown butter and parmesan.

  4. So, where does Bobby Flay fit into that list… And is Paula even on it???

    Now I’m mentally ranking these folks for you and I need to stop before I get to a mental image of you and Paul prudhomme.

    And is that butcher paper you are using underneath your plate for photos? It looks perfect for these.

    Oh, and the recipe is wonderful as well. Sometimes I get caught up in the writing and photos and fail to comment on the inspiration for your art!

    Dave

  5. I love your writing and your pictures! Nice job!

    Ed @ Weekend Food Projects

  6. I am glad, at this moment, I don’t have a pasta machine. I would be, in the kitchen, making this. Since, I won’t be doing that, please make an extra badge of this deliciousness, just for me.

    Thanks for linking this up to My Meatless Mondays. It is a great recipe to have included, in this week’s selection. Yummy good.

  7. Ty'sMommy says:

    I am glad I’m not the only one who saw Mario in a new light after reading this book. Although….italian stallion I’m not so sure about. 🙂
    Fabulous looking ravioli!

  8. Have I already commented that home-made pasta had my total admiration? When I see your pumpkin raviolis, I really might try soon,even without a pasta maker…

  9. Never tried ravioli with pumpkin stuffing but it looks really good. I like that you kept in savory and with hazelnuts too. Hope you had a wonderful Thanksgiving.

  10. Shannon says:

    Need to stop reading your blog when I have 4 hours until lunch time. Which will undoubtedly be disappointing now.

    Thanks a lot Joanne.

  11. Tasha says:

    After one failed attempt of making ravioli in extreme humidity, I think it’s past time to try again. These sound pretty fantastic in all their fall flavored glory.

  12. Louanne says:

    These look amazing, Joanne. Love the filling. I need a pasta maker…

  13. yepiatethat says:

    Wow.. Mario the Italian Stallion?!!

    The ravioli look ah-maz-ing!!

    I don’t have a pasta maker so I may be making these with wonton wrappers soon

  14. You didn’t invite me over for dinner for this??!! Holy cow, I would eat this for breakfast. I’ve always wanted to make this!

  15. Mo Diva says:

    MMM. I love fresh pasta. Now that I have a kitchen aid I think i am going to start buying the attachments and start phasing out the unnecessary objects in my kitchen.

  16. MM says:

    Absolutely gorgeous! I must stare at your ravioli longer. You know, to get that naked-yet-Croc-wearing image of Mario Batali out of my head.

  17. Amy says:

    You had me at Pumpkin Ravioli. Few things compare to homemade pasta. Speaking from the experience of eating it in restaurants, not actually making it myself.

    Now then. I don’t think I would have included Mario in your list of male chefs to fantasize about. Although he could probably hypnotize me with mad pasta skillz. So I sort of understand. Sort of.

  18. Faith says:

    This is too funny…I love how Batali has joined the ranks, lol! This dish is exquisite, Joanne. I’m still dying to make fresh pasta and ravioli would be a great place to start. Love the use of the amaretti cookies here!

  19. astheroshe says:

    hahahahaha! gotta love them chefs.. Too many hotties to chose from Eric Ripert– i call him the silver fox 🙂

  20. Dawn says:

    I’m adding this to my bucket list of what I want to cook. I think I could handle this now if I didn’t have to make my own pasta. I wonder where I can get some wheat pasta dough.

  21. This is a serious good eat! Everything about this is phenomenal- The stuffing and making the ravioli from scratch..

    And I think Anthony Bourdain is hot too. :). I can’t say the same about Symon though.

  22. Pierce says:

    You outdid yourself on this one woman!! It’s no wonder I am always hungry after looking at food blogs – especially THIS one!!

  23. Pam says:

    I thought I was the only one with a secret crush on Anythony.

    Love, love, love the ravioli. This just may be the next recipe I make with my pasta maker. 🙂

  24. meesh says:

    wow this stuff just keeps getting better!

  25. Christy says:

    LOL – I am not quite sure I follow your Mario drift, but hey – food passion can translate into other passions so possible ;o)
    The ravioli’s look/sound amazing – I think “pasta maker” was just added to my Christmas/birthday/anniversary lists! Thanks for sharing this with the Hearth and Soul Hop!

  26. Just goes to show you that nice guys always finish last – so sad!

    Next time I make pumpkin or squash ravioli I’ll try the amaretti – sounds wonderful!

  27. I NEED a pasta maker!! These sounds so amazing, I just have to try them! Maybe a trip to Italy is in order 😉

  28. my sentiments exactly, about HEAT. Really, everything you said. I need to have a symon conversion since I have been a Batali fan for some time and every time you cook Symon, I think, I need some of that! BTW, try a cream sauce with some balsamic (sweet or otherwise) over the pumpkin ravioli HEAVEN!!!!

  29. Big Dude says:

    No one can accuse you of not being a seasonal cook as you’ve used lots of orange veggies (squash, pumpkin, sweet potatoes) this fall and made them into some really unique dishes.

  30. Is that a hand crank pasta machine I see? I’ve been contemplating getting one. Now I’m definitely contemplating getting one so I can make these ravioli!

  31. Oh to have been in NY when you decided to make this. It looks so perfect for the cooler weather and the now in-style (?) sweatpants with elastic waistbands. That’s right. I said it.

  32. Katerina says:

    Why are we all attracted by these kind of scumbag type of guys? Is it the sense of danger and adventure following them or just plain primal instincts from the cave men? I have no idea. These ravioli look gorgeous.

  33. That Girl says:

    i am so glad you included the ameretti. I think it’s the perfect complement to pumpkin ravioli.

  34. Swathi says:

    Pumpkin ravioli is delicious, Yes some chefs way of cooking is different. But they make delicious dishes. I love your idea of toasted hazelnuts.

  35. Kim says:

    Bourdain, Symon and Batali all in one post? Hmmm… maybe on the first(because you’re probably right), yes on the second(because he’s bald and a good Cleveland boy), and big hell NO on the third(that’s one redhead I don’t lust after)!

    I ordered a copy of Heat awhile back and just can’t get into it. Oddly enough, I don’t even think I’ll finish reading it. Something about Buford turns me off, could be that you’re right. Either way, this ravioli is gorgeous and the pasta dough looks like it turned out insanely well. I love the pumpkin filling with the sage and crushed amaretti. This is one of those dishes that has great “wow factor.”

  36. i will take a half dozen, please 🙂 delicious!

    xo Alison

  37. i will take a half dozen, please 🙂 delicious!

    xo Alison

  38. Rachana says:

    This would make such a delicious meal… Tempting!

  39. I got a ravioli cutter for my birthday this year… and I love it! But the one thing I miss is that rustic look of them when you do it by hand.

    I did a similar filling for Thanksgiving… and did it with a light tomato sauce.

    Now I’m hungry

  40. Claudia says:

    You are so funny, and creative. And, the ravioli are to (not die) but live for! I’ve got to try doing pumpkin ones – These!

  41. Good info regarding the book 🙂

    What I wouldn’t do to sink my teeth into one of these right this second! I made ones similar about a year ago but they didn’t look this pretty!

    I still have a thing for Bobby.

  42. gotnomilk says:

    Ooh, these truly look delectable. i think I can adapt them to nondairy, too. At least, I may try. 😉

  43. Debinhawaii says:

    This comment has been removed by the author.

  44. Debinhawaii says:

    Trying this again since my deleted comment made no sense. 😉

    I don’t know–I think I learned WAY too much about Mario in that book–kind of makes me want to take a shower! lol! 😉 But your pumpkin ravioli is a thing of beauty and the sage and hazelnuts are perfect with it. A great multi-tasking post! 😉

  45. Marcia says:

    Wow. You actually made ravioli. From scratch. I don’t have a pasta maker, but I bet I could get the kitchenaid attachment. But I probably won’t. Not anytime soon.

    I totally agree with you on Anthony Bourdain. I went to see him in person (he did a show here). I actually like the “newer” and “I’m a Dad” Bourdain to be honest. Funny. Hot. And recommended this AWESOME local restaurant. Foie gras…mmm…

  46. Ben says:

    An image of your chef naked… Now that’s something that will make me work faster, hehe.
    Great looking ravioli!

  47. Those ravioli are fantastic! So refined.

    In-your-face chefs are great! Totally love Anthony Bourdain’s badass attitude.

    Cheers,

    Rosa

  48. These raviolis are adorable! I am so glad you have read this book and spared me the trouble of buying it and reading !

  49. teresa says:

    i sure do love a man that can cook! those raviolis are so lovely, aren’t they fun to make! pumpkin makes for such a lovely filling, i could practically eat it on it’s own!

  50. Not only your recipes but your pics and fantastic writing always keep me coming back. Great recipe and thanks for sharing with the Hearth and Soul hop.

  51. I love this mix of flavors! Sage in brown butter is so great, and it’s perfect with the pumpkin ravioli. I’m already hungry for dinner.

  52. RamblingTart says:

    Wow. My friend, your pictures just get more and more stunning. I could stare at these ravioli quite happily – even frame them and post them in my kitchen. 🙂

  53. Maya says:

    Amaretti works so well with winter squash! I’m not a huge Giada fan, but I have made her butternut squash lasagna with a bechemal sauce that has amaretti cookies pureed with the squash. It’s a winner, as is your ravioli!

    …and I just noticed your recipe is adapted from Giada. Makes sense!

  54. Julie says:

    Oh my goodness, you had me laughing 😀 Then it turned to salivating, and now I’m hungry!

  55. Kalyn says:

    I am seriously drooling!

  56. Shannon says:

    ha, nice. i have a recipe like this that i’ve been meaning to post… filled them with b’nut and mascarpone… yum.

  57. aipi says:

    ha ha that was a fun read !!
    This is another very good use of the versatile pumpkin in a very well liked dish!

    US Masala

  58. nico. says:

    holy cow, this is beautiful. I feel like I am going to HAVE to make scratch pasta to participate in this cook the books and that frightens me. I’ve never done it and I have virtually zero counter space. but this looks soo good; I love it!

  59. Simply Life says:

    wow, your friends must LOVE you! Mine are lucky if they get a bag of chips 🙂

  60. Reeni says:

    Your ravioli look positively heavenly! My Mom and I were just talking about digging out our pasta machine that hasn’t seen the light of day in many years. I hope my ravioli turn out as good as yours! I never appreciated Mario Batali before but have recently made a few of his recipes that I loved…Michael Symon’s way cuter…!

  61. OohLookBel says:

    Any man who cooks well is a keeper in my books! Love the size of your ravioli (not too big, not too small), and especially love the sage and hazelnut sauce – the best combo ever!

  62. elra says:

    Pumpkin, sage, these are just perfect combo.

  63. Chris says:

    I am pretty damn sure I wouldn’t sleep with Anthony Bourdain. Just saying.

    These ravioli are the antithesis of what I grew up knowing as ravioli. At the time I thought I was being a world gourmet eating food prepared by our private chef. Boyardee was his last name, you may have heard of him.

  64. Can I just say that I love that you openly discuss amazingly delicious food AND bangin’ dudes in blog posts, in unison, as interconnected topics?! Because I wholeheartedly support these connections and love reading posts like this. You are my lustful-foodie hero.

    (I realize that sounds creepy. Just go with it.)

    Oh, and save me some ravioli, please? I’m not as skilled in the kitch as you to put this together. Kthanks.

  65. Ruth Daniels says:

    Stunning photos, great story and absolutely, positively the most gorgeous looking ravioli ever! Thanks for sharing with Presto pasta Nights.

  66. The pumpkin ravioili sounds divine with hazelnut and amaretti cookies. I’ve been meaning to read Heat – I’ll have to pick up a copy.

  67. Cathy says:

    Amazing – I bow down to anyone who makes homemade ravioli! That book sounds like an interesting read.

    Now, please tell me that you’re not picturing Mario Batali naked? Michael Symon yes, but not Mario!

  68. sophia says:

    Yo!!! What about Gordon Ramsay? Bobby Flay?

    To be honest, I love it when a man throws things in the kitchen. I can’t stand nice, sweetie-pie guys. I like men with cocky attitudes, and a temper.

  69. Nirmala says:

    I’ve never made pasta but it’s something I would like to try. Is it easy? You make it look easy!

    How was the marathon?

  70. OK, I soooo have to read that book now!! Maybe Xmas present to myself 🙂 Joanne, your ravioli looks positively extraordinary. Not quite sure how I feel about the idea of Mario Batali in the bedroom, but I sure as heck love to be in the kitchen with him – and no, I’m not imagining hot sex on the kitchen bench!!
    Sue 🙂

  71. Johanna GGG says:

    I loved reading heat – I don’t think I loved burford but I loved the insight into Italian cooking, esp pasta cooking, that I got through burford’s eyes – and I love your pumpkin ravioli – though the amaretti seems sweet but intriguing

  72. Here’s to crazy naked chefs and pumpkin ravioli! Wow, what an amazing dish. Totally over the top. ?

  73. Vivienne says:

    i recently had a similar dish at an italian restaurant and have been scouring for a recipe online and comparing diff recipes etc! then i realised i needed to get a pasta machine since ive moved. boo. i love this version with balsamic and parmesan! def bookmarking this until i get the machine! haha and why do girls always like the ‘not so nice’ boys?

  74. polwig says:

    But it would be nice to travel to Italy for some pasta… and you would be surprised with that boyfriend/parent statement, people like strange characters,well at least my people (parents) do long after you decided it is not for you 🙂
    Bourdain is totally my type too

  75. sweetlife says:

    okay i am normal, I have often lusted for tony, but thought I was the only one…hmmm love your crushes and your pasta, truly a holiday fare…i adore rick bayless, but naked ahhh no thanks, lol!!

    sweetlife

  76. Sanjeeta kk says:

    Love the Raviolis, and the fact that it is done with Pumpkin is more tempting.

  77. Lyndsey says:

    Second great recipe that I have seen from this book! I really need to check it out for sure! I would love some right now.

  78. Is there a machine for making raviolis?? Oh I didnt knw that! I swear by Bobby Flay’s Throwdown ravioli episode !! He was so good at it! I am tooo chicken to try making all this at home but you’ve done a fab job!!!
    Oh NY—-it was crazy & happening at the same time..infact how do you get time to blog living there??? 🙂

  79. Pumpkin and sage — a favorite combo. Looks great!

  80. These look absolutely incredible!!! But why oh why are you taunting me with more pumpkin recipes when I declared pumpkin season over for myself?!?! I cannot wait until next year for these!!!

    Sues

  81. justin says:

    You are a trip. Funny chica. So, you had me until Batali. Batali? Really? Too boring for you. Heat was definitely a good book though.

  82. These ravioli look salivating! I love pumpkin filling!

  83. Kathryn says:

    I TOTALLY agree with you about Anthony Bourdain! And I never really had a thing for Michael Symon until I did a video interview with him and he said my name- I totally swooned! Anyways, that ravioli is making me drool all over myself. For real. I NEED to make that!

  84. What an interesting sweet and savory combination. I think I saw one of the Next Iron Chef finalists crumble amaretti on some pumpkin soup recently. And balsamic has the golden touch as far as I’m concerned. Yummy!

  85. Catherine says:

    What a creative recipe. I love the flavors going on here- sweet with a hint of that fall spice.
    I always enjoy reading your posts Joanne. This post was especially cute. I am so with you- A man with Bourdain’s good looks, Symon’s bold personality and Mario’s recipe book now there’s something worth blogging about! Men are always sexier when they can cook! 🙂
    P.S. That Apple layer cake from your previous post looks absolutely divine, dear!

  86. Carolyn says:

    Those are truly gorgeous! I love the addition of the toasted hazelnuts. And you proved you didn’t need to go to Italy to learn to cook Italian quite well!

  87. Yum, this sounds so delicious! I’m not sure if I agree with you on the attractiveness of those chefs, though 😉

  88. tigerfish says:

    You like charismatic chefs! hahaha! Your ravioli can pass off as mini pancakes 🙂

  89. Beth says:

    Girl, you MADE these?! How do you live your life by day and still have time to make such deliciousness for dinner?? I’m drooling into my juice cleanse.

  90. Nicole, RD says:

    Those look and sound amazing, Joanne! Lucky friends! I’ll bet they were impressed to say the least!

    And men who serve pomme frites to you in the morning actually exist? I need to find me one stat! 🙂

  91. i love topping it with the amaretti cookie! That is what makes symon and the like chefs and me just a cook..it’s that vein of crazy genius! Love it!

  92. mario batali? temper? wow, really?
    he seems to be really nice on iron chef 😉

  93. Velva says:

    Fabulous pasta ravioli dish-stunning. As always. I am smiling as I reading.

    Cheers.
    Velva

  94. Julie says:

    i have a thing for hot chefs haha i can’t deny it. curtis stone, bobby flay (eh), um ROCCO ugh. they’re all sexy muffins who i want to sweep me away into their kitchen

  95. I have yet to make pumpkin ravioli, mostly because I am intimidated 🙂 Your photos are like food porn. And while we’re on the topic of food porn, I agree that Anthony Bourdain could give one the best night of one’s life 🙂

  96. You MADE your own ravioli. I officially bow at your feet! 🙂 Wow!!

  97. Ms. Meanie says:

    Oh goodness girl, you crack me up. I read this line “who is exactly the kind of guy you would never want to take home to your parents but who you’re totally going to sleep with anyway” and started laughing out loud. So true and so funny.

    Now on to the food — I’m amazed as usual. How you have the time/patience to make elaborate meals like this is amazing to me. You are truly an inspiration. Keep it up. 🙂

  98. Nutmeg Nanny says:

    Mmmmmmm Anthony…he is so hot! You said it perfectly. I wouldn’t marry him but I would….(I probably shouldn’t say what I really want to say…haha)

    These raviolis looks great too. I have to yet to make my own pasta or raviolis. These types of things always intimidate me.

  99. grace says:

    tony? yes. michael? i’m with ya. batali? i’m thinking no. you can have him. 🙂
    awesomely seasonal dish, joanne. well done.

  100. Eden says:

    I wrote a post not to long ago which was basically a bourdain love letter. But that being said, Im a chef myself and I have dated other chefs and it was a bad equation. Most are just plain ass holes outside the kitchen and not in that attractive bourdain way.

  101. I will disagree with you on Mario. I don’t care if he cooks or not, I think he looks to odd to be considered a “stallion”. But then again, whatever pops your shutter 🙂

  102. I think I’m the only food blogger in the world who doesn’t watch Food Reality shows. I only know Mario Batali, and btw I love him too, as a chef strictly speaking ;).

  103. Julie says:

    This looks amazing!! I love the flavors!! I love Michael Symon and Mario, Anthony not so much. He’s a little too out there for me!!

  104. Victoria says:

    This looks AMAZING! I love pumpkin ravioli, and I like that this version is a bit more upscale and special, and less pumpkin pie-y 🙂

  105. Gay says:

    This recipe is a keeper. Time to open up my pasta maker again!

  106. Dana says:

    Yes please. Make that for me. I think Michael Symon is hot but Mario just does not do it for me. That gut just isn’t my thing.

  107. The spotlight is on YOU at My Meatless Mondays. Thanks for sharing this delicious recipe.

  108. Rachel says:

    Great writing and photography, as usual. A great Cook the Books submission.

  109. The amaretti are the best part. A restaurant served this same exact dish for an event, and it was amazing. Just amazing. It’s the crunch of the cookie and the savory sage that make it awesome.

  110. I agree. There is definitely something very sexy about a man who cooks but Mario? Meh. Your raviolis are beautiful.

  111. Steam and pommes frittes in the morning. You kill me. I love your blog.

    Your photos and plating are are beautiful as always. You raise the bar for the rest of us.

  112. Simona says:

    My problem is that I would eat all the filling before any of the ravioli are filled. I am in a bind, whereas you did a great job.

  113. Kevin says:

    I really like the use of the amaretti cookies here!

  114. Lana says:

    How did I miss this? I love the combination of the flavors, and hazelnuts are my favorite. One day after the Holiday madness, I’ll make these (by hand – no reliable pasta maker:(, but I REALLY do not want the picture of my favorite celebrity chef NAKED:) Now, you got me really laughing. Happy New year!

  115. This looks so good! How fun that there’s amaretti cookies involved. I didn’t know Michael Symon hated vegetarian cooking! I don’t have any of his cookbooks but I thought that at least some of his dishes that you’ve posted were vegetarian..

  116. marla says:

    Joanne, would you consider adding these ravioli to this weeks appetizer line up for Get Grillin’? It looks amazing. You can link up to 3 of your amazing recipes 🙂

  117. […] 4. Spiced Pumpkin and Carrot Mash (Masala Herb) 5. Pumpkin Goat Cheese Risotto (Wine and Glue) 6. Pumpkin Ravioli with Sage and Toasted Hazelnuts (Eats Well With […]

  118. […] Pumpkin Ravioli with Sage and Toasted Hazelnuts {Eats Well With Others} […]

  119. Joanne, oh my gawd, even back in 2010 you were shooting amazing food like this?!!! Wow. I am in awe right now . . you don’t want to see my photos from 2012. . totally agree with you on the hot chef thing. . damn, I have a thing for men who can cook. . and yes to this fabulous pumpkin ravioli. and I’m so glad you made your own pasta dough. Doing it right, girl.

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