Pumpkin and Sage Ravioli with Spiced Apples and Pecans

 Why not whet your guests’ appetites for this Thanksgiving Dinner with  this impressive sweet and savory starter!

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Serves 4

Ingredients:
6 ounces whole pecans, shelled
1 Gala apple (See Cook’s Notes)
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash of nutmeg
Pinch of salt
1 Tablespoon unsalted butter
One 9- ounce package Pumpkin and Sage  Ravioli (See Cook’s Notes)

Directions:
Prepare ravioli according to package directions. While ravioli boils, add the cinnamon, sugar, a chop the pecans, allspice, ginger, nutmeg and salt in a small bowl. Slice the apple in 4 quarters, and then slice the quarters into 1 inch slices. Toss the apples in the spiced sugar mix.

In a large skillet, melt the butter, add chopped pecans and apple, and sauté for 1 minute. When ravioli is ready, drain and arrange on the plate. Top the ravioli with pecan-apple mix, and serve.

Cook’s Notes:
Any variety of apple can be substituted for  the Gala apple.

Most grocery stores and large supermarkets carry various brands of fresh and frozen ravioli. If Pumpkin and Sage ravioli is not available in your area, a plain ricotta cheese ravioli can be used in this recipe as an alternative.

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Roasted Red Beet, Spinach and Goat Grilled Cheese Sandwich

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Thank you so much!

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Poulet a la Crème

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Poulet a la Crème or Chicken in Cream Sauce is a specialty of the town Bourg-en-Bresse. Originally, this simple recipe uses a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. In this version white wine and mushrooms are used to make the dish a bit more sophisticated, along with chicken thighs, which are the best part of the chicken. As a rule  of thumb, 1½ thighs per person should be a generous serving for a main course. A sprinkling of chopped tarragon finishes the dish, which is best served with rice pilaf.

Serves  4

Ingredients:
2 Tablespoons unsalted butter
6 chicken thighs
6 ounces mushrooms, washed and sliced
1½ Tablespoons all-purpose flour
½ cup chardonnay or dry white wine
¼ cup water
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
½ cup heavy cream
1 Tablespoon coarsely chopped fresh tarragon

Directions:
Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for about 2½ minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Garnish with a sprinkle of the chopped tarragon, and serve with rice pilaf.

Hello Friends!

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor