Recipes: Pumpkin Bark

Prep Time: 15 min  Chill Time: 1 hr

Ingredients
1 package Ghirardelli White Chocolate Chips
1 package Ghirardelli Bittersweet Chocolate Chips
A quarter of a pie pumpkin
1 stick unsalted butter
1 tablespoon cinnamon
1/2 tablespoon crystallized ginger
1/2 tablespoon powdered ginger
1 teaspoon nutmeg




Cube a pie pumpkin. For tips on cutting a pumpkin, see the techniques section of the Cooking With Weston Recipe Book. Simmer in 1/2 stick of butter until soft. Puree pumpkin with the other half of the stick of butter, and all of the spices.

In a double boiler, melt white chocolate chips. In a saucepan, melt dark chocolate. Stir pumpkin puree into melting white chocolate. Once both are melted, pour dark chocolate into a baking pan with a Weston Baking Mat underneath. Pour the pumpkin spice white chocolate on top of the dark chocolate. With a toothpick, marble the chocolate together.

Chill in the refrigerator for one hour or until chocolate hardens. Break into pieces.

Techniques: Dying Fondant

Do you remember making homemade playdough when you were a kid? Well I came up with this technique for dying fondant from my childhood memories. It's quick, easy, and your hands stay dye-free.

1. Place fondant in a sandwich bag.
2. Drop in desired colors.
3. Press air out of bag
4. Seal the bag.
5. Knead with your hands until dye is fully blended into fondant.

It's that simple!

If you're making Carrot Cake Cupcakes (pictured above), the blending process is as follows:

Orange: 14 red + 8 yellow
Green: 14 green + 8 yellow

For black, I cheat and blend a few smudges of black icing with the fondant. The fondant will likely become sticky, so add some confectioner's sugar to dry it a little. You can also purchase black food coloring.

Recipes: Carrot Cupcakes

Prep Time: 1 hr    Bake Time: 25 min    Makes 24 cupcakes

Ingredients

Cupcakes
2 cups shredded carrots (about 3 carrots)

1  cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1 cup brown sugar

3 eggs

Frosting

6 tablespoons cream cheese

1/4 cup mascarpone cheese

1/4 cup crystallized ginger

1 teaspoon cinnamon

1/2 cup sliced almonds

Fondant

Food coloring

Pre packaged fondant
(Visit the techniques section of the Cooking With Weston Recipe book for tips on dying fondant)

Preheat oven to 375 degrees. Sift together dry ingredients for the cupcakes. Beat in eggs and mix in carrot shreds. Scoop into cupcake liners using an ice cream scoop. Bake for 25 minutes or until toothpick comes out fairly clean (these cupcakes are ultra moist, so you will get a little cake on the toothpick).

Let cupcakes cool. Blend together cream cheese, mascarpone cheese, crystallized ginger, cinnamon, and sliced almonds. With the nozzle of a Weston Jerky Gun, remove the centers of the cakes. Fill the Weston Jerky Gun with the frosting. Insert the nozzle of the gun into the centers of the cake and pull the trigger of the gun, filling the cakes with frosting. With a small spatula, spread a little of the frosting onto the cakes.

Visit the techniques section of the Cooking With Weston Recipe Book for tips on dying fondant. Roll out fondant with a Roma by Weston Pasta Machine (electric or manual - both work) and lay on parchment paper. With a round cookie cutter or a measuring cup (measuring cups are typically the exact size of a "cup"cake), cut out fondant and adhere to cupcakes (the light layer of the frosting will help the fondant adhere to the cake). With mini cookie cutters, cut out fondant shapes and adhere to tops of cupcakes.

Recipes: Zapple Pie

Prep Time: 40 min (with crust)
Cook Time: 40 min
Makes 2 pot pies

Ingredients
2 pot pie-sized homemade crusts
(see the recipe for Pie Crust for a Pasta Machine or see my recipe for Pumpkin Pie for a standard homemade crust recipe)

3 zucchini
2/3 cup fresh lemon juice
1/2 cup flour
1 stick unsalted butter
1 1/4 cup brown sugar
1 1/2 teaspoons cinnamon



Preheat oven to 375 degrees. Peel zucchini, then slice with a Weston Mandoline Slicer with the waffle blade attachment.

In a medium saucepan, cook zucchini until tender in lemon juice. Add flour, butter, sugar, and cinnamon and continue to cook until thickened.

Pour the filling into the crust, then cross stripe with lasagnette shaped dough strands made with the Roma by Weston Pasta Machine with a Lasagnette Attachment.  

Bake at 375 degrees for 40 minutes, or until strips are fully baked.

Recipes: Pie Crust for a Pasta Machine

Prep Time: 20 min
Chill Time: 40 min
Pre Bake Time: 10 min
Makes one pie or two pot pies

Ingredients
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups semolina
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Preheat oven to 375 degrees. Sift together flour, salt, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Chill for 40 minutes.

Roll out a third of the dough with a Roma by Weston Traditional Style Pasta Machine or a Roma by Weston Electric Pasta Machine. You only need to roll it through about half of the thickness settings. Spread over a pot pie tin. Roll out another third for the second pot pie tin.

Use the remaining third to make lasagnette shaped cross stripes for the top of the pie. To make the strips, roll the last third through the machine, then roll it through the lasagnette attachment.  

For a single large pie crust, simply roll a third of the dough through and cover half of the tin with it. Then roll another third of the dough through and cover the other half of the tin. Seam the two sheets together with your fingers. Complete the same steps for the cross striping.

Techniques: How to Peel & Cut a Mango

1. Cut both ends off of the mango. Theere will be a long white seed inside.
2. Set the mango upright on its newly flattened surface.
3. Peel off the skin with a thin, sharp knife.
4. Slice the mango into halves around the seed.
5. Slice off the remaining two pieces around the seed.
6. Cube the remaining pieces of mango.

Techniques: How To Seed a Pomegranate

1. Fill a large bowl with cold or lukewarm water
2. Cut the fruit into quarters, stopping at the core
3. Place the pomegranate into the bowl of water
4. Break the pomegranate apart with your hands under the water
5. The seeds will sink to the bottom and the light colored insides will float
6. Skim out the white insides and strain the seeds

Techniques: How To Cut An Avacado

1. Cut the avacado in half, around the pit. Twist the halves to separate.
2. Remove the pit with a spoon.
3. Spoon out the insides of the avacado.

Recipes: Hummus

Hummus
Prep Time: 20 min
(including tahini)
Cook Time: 20 min
(including tahini)

Ingredients
Hummus
1 16 oz. can chickpeas (garbanzo beans)
1 tablespoon olive oil
1/4 cup lemon juice
2 cloves garlic
2 teaspoons sea salt or kosher salt
1/2 tablespoon sunflower seeds (optional)
1/2 cup tahini (sesame seed paste)

Tahini
1/2 cup sesame seeds
1 tablespoon olive oil


Grind sunflower seeds in a Weston Multi Seed Grinder. Simmer all ingredients for the hummus in a medium saucepan until chickpeas are mushy. Puree in a Weston Food Mill, Roma by Weston La Petite Saucemaker, or Roma by Weston Tomato Strainer and Sauce Maker.

To make tahini from scratch, toast the sesame seeds 5-10 minutes at 350 degrees. Grind sesame seeds and olive oil in Weston Multi Seed Grinder until paste forms.

Eggplant Hummus

To make eggplant hummus, pierce one eggplant with several holes and roast in a baking dish with half a cup of salt water at 375 degrees. Cut into thin slices and follow the steps above to make hummus, including the eggplant in the ingredients.

Roasted Red Pepper Hummus

Roast a red pepper on a grill for best taste. Chop into smaller pieces, then follow the steps above to make hummus, including the roasted red pepper in the ingredients.

Pesto Hummus

Chop 1/4 cup fresh basil. Follow the steps above to make hummus, including the basil in the ingredients.

Avacado Hummus

Cut one avacado and follow the steps above to make hummus, including the avacado in the ingredients. For tips on cutting an avacado, visit the techniques section of The Cooking With Weston Recipe Book.

Recipes: Ginger Pumpkin Roulade

 Ginger Pumpkin Roulade

Serves 6-8  Prep Time: 45 min  Bake Time: 10 min

Ingredients
Filling                                                                       Cake
1/2 pound fresh pumpkin, cubed                         1/2 pound pumpkin puree             
(preferably a Cinderella Pumpkin)                        1 cup flour
12 ounces mascarpone cheese                             1/2 teaspoon baking soda
6 tablespoons unsalted butter                              1/2 teaspoon baking powder
2 tablespoons heavy cream                                   1/2 teaspoon salt
1/2 cup brown sugar                                    1 teaspoon cinnamon
2 teaspoons cinnamon                                 1 teaspoon ginger
1/4 teaspoon nutmeg                                  1/2 teaspoon nutmeg
1/2 teaspoon ginger                                    3 eggs
1 tbsp crystallized ginger                              1 cup brown sugar

To cube a pumpkin, see the page for Cutting an Acorn Squash. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour half into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare and bake the cake. Then, puree the remaining pumpkin without any other ingredients.

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Beat together eggs and brown sugar. Add in the dry mixture and the pureed pumpkin. Pour it onto a baking sheet with a Weston Baking Mat on top and bake ten minutes or until an inserting toothpick comes out clean.

Remove the cake from the oven and roll up in the baking mat. Allow the cake to cool completely. Once it has cooled, carefully unroll it. Spread the chilled filling over it and remove from the baking mat. Carefully roll it back up, creating the roulade. Spread the remaining filling over the top and sprinkle with a pinch of cinnamon and crystallized ginger. To preserve, store in a Weston Vacuum Dome and place in the refrigerator.

Recipes: Pumpkin Pie

Pumpkin Pie
Prep Time: 30 min. Cook Time: 40 min.

Ingredients
Filling
1 pound fresh pumpkin, cubed (preferably a Cinderella Pumpkin)
5 tablespoons mascarpone cheese
2 tablespoons heavy cream
1 stick unsalted butter
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon crystallized ginger (optional)

Crust
1/2 cup shortening
1/4 cup hot water
1 tablespoon whole milk
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

To cube a pumpkin, see the page for Cutting an Acorn Squash in the Cooking With Weston Recipe Book. Simmer the cubed pumpkin in 4 tablespoons of unsalted butter until soft. Pour into the Roma by Weston La Petite Food Strainer with the remaining ingredients. Chill in the refrigerator while you prepare the pie crust.


Preheat oven to 375 degrees. Sift together flour, salt, brown sugar, cinnamon, ginger, and nutmeg. Place shortening in a large bowl. Pour hot water and milk over the shortening and beat together. Add the dry mixture and beat until dough forms. Roll out and spread over a pie tin.


Pre cook the crust until hot to the touch. Pour filling into crust and bake for 40 minutes, or until filling is firm. Let cool on a cooling rack. Sprinkle with crystallized ginger, a pinch of cinnamon, and a pinch of brown sugar. To preserve, put pie into a Weston Vacuum Dome and place in the refrigerator. 

Techniques: Chopping Ginger Root

• First, cut the ginger root into three or four smaller pieces.
• Peel off the skin with a potato or vegetable peeler.
• Cut into slices
• Then, chop into smaller pieces

Recipes: Crystallized Ginger

Crystallized Ginger
Makes about one cup
Prep Time: 20 min
Dehydration Time: 4 hr.

Ingredients
Half of a ginger root, peeled and chopped
3 cups water
1 cup granulated sugar
1/2 teaspoon granulated sugar
1/4 teaspoon cinnamon




Preheat your Weston Dehydrator. Bring water to a boil and stir in sugar until dissolved. Add in chopped ginger (for a How To on chopping ginger root, visit the Cooking With Weston Recipe Book) and simmer for ten minutes. Remove from heat and let sit another ten minutes.

Strain the ginger and dab with a cloth to remove excess moisture. Place on a netting roll in the Weston Dehydrator and dehydrate for four hours, or until ginger is dry but still chewy. For help on using a dehydrator, visit the Cooking With Weston Recipe Book. Toss in 1/2 teaspoon of sugar and 1/4 teaspoon of cinnamon to coat. To store, use a Weston Vacuum Sealer.

Techniques: How to Cut an Acorn Squash

Squash tend to be tough to cut through, but here are some tips on how to do so successfully:

• The first rule of thumb is to use a sturdy but thin knife.
• Pierce the squash several times toward its center. Take particular care in the placement of these holes if you are making squash bowls - you don't want your soup to escape!
• Cook it in the microwave for 2-3 minutes, or until it is softer. This will reduce your cooking time in the oven if you are making squash bowls. After baking for 20 minutes, check your squash bowls.
• If you're making bowls, cut the squash in half at its center for smaller bowls, or cut off its top for a larger bowl. 

Recipes: Sweet Cinnamon Squash Seeds

Sweet Cinnamon Squash Seeds

Prep Time: 6-8 hr. Dehydrate Time: 8-10 hr.

Ingredients

1 1/2 cups squash seeds

1 tablespoon melted unsalted butter

1/2 tablespoon brown sugar

1 teaspoon cinnamon

Soak seeds in butter, brown sugar, and cinnamon mixture for at least 6 hours. Spread seeds on a Weston Netting Roll and dehydrate in a Weston Dehydrator for 8-10 hours.

Recipes: Acorn Squash Soup Bowls

Acorn Squash Soup Bowls
Serves: 2-4 Prep Time: 30 min  Cook Time: 50 min


Ingredients
2 acorn squash
1 tablespoon butter
1/2 cup heavy cream
1 tablespoon mascarpone cheese
1 teaspoon nutmeg
1/2 teaspoon fresh parsley
2 tablespoons freshly grated Parmesan cheese


Preheat oven to 375 degrees. Cut top off of acorn squash (2 large servings) or cut in half (four smaller servings). Click here for tips on cutting acorn squash. Set squash bowls on Weston Baking Mat on baking sheet.
Spoon out insides of squash and separate out seeds. Put insides, heavy cream, and mascarpone cheese into Roma by Weston La Petite Saucemaker and Food Strainer. Season with nutmeg and parsley and bring to a simmer in a small saucepan.

Pour soup into squash bowls and bake for 40 minutes, or until soft. Sprinkle with freshly grated Parmesan cheese and bake for an additional 10 minutes, or until melted and browned.

Serve immediately.

Techniques: Using a Weston Dehydrator

 How to Use The Weston 6- and 10-Tray Dehydrators

1. Operate the Dehydrator on a clean, dry surface.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Position the Dehydrator at least 6” (15 cm) from any wall during operation to allow for proper air circulation. DO NOT block the air vents at the rear of the dehydrator.
5. Turn the Dehydrator “On” (-). When “On”, the light should illuminate the Power Switch.
6. Preheat the dehydrator for 5-10 minutes before loading food onto the dehydrator Trays.
7. Remove any excess water from the food. (This can be done by patting the food with a paper towel or napkin.) Excess moisture may cause the dehydrator temperature to drop.
8. Load the dehydrator trays with the items to be dried. Position the pieces
so that they do not touch each other. Do not overlap or allow the product to
touch. Allow ample space between the product for proper air circulation.
9. Water droplets may form on the surface of some products while dehydrating.
These can be removed by blotting the product with a clean towel or paper
towel.
10. Drying times may vary depending on several factors including relative
humidity, air temperature and product thickness, temperature and fat content.

CHOOSING FOODS
• Use the best quality foods. Fruits and vegetables in peak season have more
nutrients and more flavor. Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises or blemishes. Bad fruits and vegetables may spoil the entire batch.
• Always use lean meats. Remove as much fat as possible before dehydrating.
NOTE: Use a paper towel under meat when dehydrating to absorb fat

• Do not overlap foods. Lay foods flat on the dehydrating trays.
• Check dryness after 6 hours, then check every 2 hours until crisp, pliable or
leathery depending on the product.
• Check foods to make sure they are completely dry before removing. Open or
cut down the middle of a few samples to check internal dryness. If the food is still moist, dehydrate longer.
• Label each container with the food name, date of drying and the original weight. Keep a journal to help improve drying techniques.
• Proper storage is essential to maintain quality food. Package the food when
cool. Foods can be kept longer if stored in a cool, dark, dry place. The ideal
storage temperature is 60oF (16oC) or lower.
• Place dried foods in plastic freezer bags before storing in metal or glass
containers. Remove as much air as possible before sealing.
• Vacuum sealing is ideal for keeping dried foods.
• Remember, foods will shrink approximately 1/4 to 1/2 their original size and
weight during the dehydration process, so pieces should not be cut too small.
One pound of raw meat will yield approximately 1/3 lb. (0.2 kg) to 1/2 lb. (0.2 kg) of jerky.

Recipes: Warm Apple Cider

Warm Apple Cider
Serves 2-3  Prep Time 1 hr. 30 min.  Cook Time 1 hr.

Ingredients
4 cups apple cider made with the Weston Fruit and Wine Press
2 tablespoons brown sugar
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 stick cinnamon
1 teaspoon unsalted butter
2 tablespoons Frangelico (optional)

1 cinnamon stick for garnish

Simmer cider, brown sugar, allspice, cloves, and cinnamon for an hour, stirring occasionally. Pour into mug, then stir in butter and Frangelico with a stick of cinnamon and leave the stick in for a garnish.

Recipes: Basic Pasta Dough

Basic Pasta Dough
Serves 4-6    Prep Time: 30 min.
Takes 2-3 minutes to cook in boiling water

1 1/2 cups Semolina
1 teaspoon salt
2 eggs
1/8 cup white wine

Combine flour and salt in a large mixing bowl. Crack eggs into center and scramble. Pour wine into center. Fold dry mixture into wet mixture until thoroughly mixed. Knead dough by hand and let rest for 20 minutes or let rest for 20 minutes then knead dough with the Roma by Weston Electric Pasta Machine or Roma by Weston Manual Pasta Machine.

Recipes: Verdone Family Pasta Sauce

The Verdone Family Pasta Sauce

Serves 10-12   Prep Time: 30 min.  Cook Time: 4-6 hr.

Ingredients 

 - 2 cups olive oil

 - 35-40 medium tomatoes

(or 1 can puree, 1 can paste, and 1 can whole tomatoes for the cheaters)

 - ½ lb. Top Round steak, cubed

 - 1 lb. Sweet Italian sausage

 - ½ lb. Pork loin country style ribs, cut off the bone and cubed

 - 1 whole white onion, chopped

 - 2 whole cloves garlic, chopped

 - ½ sprig Italian parsley, chopped

 - 1 spring basil, chopped

Steam about 12 tomatoes with water and 2 tablespoons of basil for 15 minutes. This can be done any number of ways. I prefer a collapsible steamer.

Puree about 24 tomatoes. This can be achieved with the Roma by Weston Manual Sauce Maker & Food Strainer as I did, the Roma by Weston La Petite Sauce Maker & Food Strainer, or the Roma by Weston Electric Tomato Strainer & Sauce Maker.
Put half of the puree into a pot immediately and cook quickly, close to a boil until the paste is your desired consistency.

While the puree is reducing, brown the pork, beef, and sausage in a sauce pan with olive oil. Put half of the onion and garlic into the pan with the meats.

Once the paste is reduced, stir in the rest of the onion and garlic, tomato puree, meats (do not drain your oil - it’s essential to the sauce’s flavor), parsley and the remaining basil. Bring the sauce to a boil and then simmer for four hours or more.

Recipes: Chili Chocolate Fettucine with Raspberry Sauce

Chili Chocolate Fettucine
            with Raspberry Sauce

Prep Time: 1 hour  Cook Time: 15 min.  Serves 6-8

Chocolate Fettucine

2 cups Semolina

1/4 cup Ghirardelli baking cocoa

1/2 cup confectioner's sugar

2 eggs

1 tablespoon milk

2 tablespoons melted butter or vegetable oil

Chili Chocolate Sauce

12 ounces Ghirardelli semisweet chocolate chips
4 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons dried chili peppers, crushed

Raspberry Sauce
2 pints raspberries
1/2 lemon
1/4 cup confectioner's sugar

Sift together Semolina, Ghirardelli baking cocoa, and confectioner's sugar. It is important to get the dry ingredients thoroughly mixed. Stir in eggs and milk until dough is soft but not sticky. Add flour if dough is too sticky. Cover with plastic wrap and let the dough rest for 20 minutes

Let the Roma Electric Pasta Machine do all the work from here. Knead the dough by flattening it into a bowl of flour and then feeding it into the machine. Fold it over and feed it back through a few times. Feed the dough sheet into the machine, increasing the setting each time, until the dough is your desired thickness. For chocolate dough, I only feed it through until setting five. Lay out your sheets until you've used all of your dough, and begin feeding the sheets into the fettucine cutter. String the fettucine onto the pasta drying rack to ensure your noodles don't stick together. Cook in a pot of boiling water for 2-3 minutes, then strain and toss with Canaan Fair Trade Chili Pepper Infused Olive Oil rather than rinsing with cold water.

In a saucepan over medium heat, stir together butter, Ghirardelli semisweet chocolate, and crushed chilis until melted. Pour in heavy whipping cream, stirring rapidly until thoroughly mixed and then immediately remove from heat.

Pour two pints of raspberries, a half of a lemon (leave the peel on), and confectioner's sugar into the Roma Sauce Maker with a Berry Screen. Strain until all of the ingredients have processed through the sauce maker.

Drizzle (a little goes a long way with these rich sauces) the chocolate fettucine with chili chocolate sauce and raspberry sauce and 'bellisimo!'

Techniques: How To Cut A Pineapple

1: Remove the top and bottom of the pineapple.
2: Set the pineapple upright on its flat base. Using a serrated knife, cut off segments of the pineapple skin from top to bottom.
3: Remove the dark knobs with a melon baller or potato peeler.
4: Slice the pineapple into rings.
5: Cut out the center core of each of the rings

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Recipes: Pineapple Cream Pasta Sauce

Pineapple Cream Pasta Sauce
Serves 6-8  Prep Time: 20 min  Cook Time: 10 min
1 cup fresh pineapple, cubed
(For tips on how to cut a pineapple, click here)
1 tablespoon butter
1 teaspoon brown sugar
1 pint heavy cream
1 cup Ricotta cheese
1 teaspoon cinnamon
1/2 teaspoon nutmeg



Melt butter in a saucepan with brown sugar on medium heat. Add pineapple once butter is frothy and cook at low heat with a lid on the pan. Heat the heavy cream, cinnamon, and nutmeg at low heat. Rapidly stir in Ricotta cheese once cream is heated. Once pineapple is soft and pureed, add it into the sauce and simmer for five minutes to develop flavor.

Recipes: Whole Wheat Pasta Dough

Whole Wheat Pasta Dough
Serves 6-8   

3 cups whole wheat flour
3 eggs
1/4 cup white wine
1 teaspoon salt



Pour flour and salt into a bowl. Break the eggs into the center of the flour, then pour the wine into the center. Turn the flour into the center until the dough forms. If the dough is too sticky, add flour. If it's too dry, add wine. Let dough rest for 20 minutes.

Recipes: Pumpkin Ravioli with Frangelico Sauce

Pumpkin Ravioli with Frangelico Sauce
Serves: 2   Prep Time: 1 hr. 30 min.   Cook Time: 5 min.

Dough
1 1/2 cups Semolina
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
2 eggs
1/8 cup white wine

Filling
1/2 pie pumpkin, cubed
1/2 tablespoon cinnamon
6 tablespoons unsalted butter
1 cup heavy whipping cream

Sauce

1 cup heavy whipping cream
4 tablespoons Frangelico hazelnut liqueur

2 oz crushed hazelnuts for garnish (optional)

Cube a half of a pie pumpkin and sautee in butter until soft. Let cool, then drop the pumpkin into the Roma by Weston Sauce Maker & Food Strainer (you may drain the butter or include it in the filling). Simmer with heavy whipping cream for 20 minutes, stirring occasionally. Set aside to cool.

Sift together Semolina, cinnamon, nutmeg, ginger, and salt. Crack eggs and pour wine into center of dry mixture. Turn mixture into center until mixed thoroughly. This dough should be somewhat drier than regular pasta dough. Knead for five minutes and let rest for 20 minutes.

Finish kneading by rolling through the Roma by Weston 6" Pasta Machine at setting seven, folding over a few times. Finish rolling the pasta sheets by feeding them into the machine, lowering the setting each time until setting setting two. Remember to constantly flour the dough.

Trim the sheets with the wheel cutter (comes with the ravioli attachment). Attach the Ravioli Cutter Attachment to the machine and insert the handle. Divide the sheets with a horizontal line into two equal sized sheets. Place the two sheets onto the wooden rollers of the attachment. Start cranking the handle, making sure the dough is being fed into the machine.

Drop the pumpkin filling in between the two sheets. Turn the handle to seal this row, and then repeat. When the ravioli sheets are complete, allow them to dry for 10 minutes before tearing them apart.

Cook ravioli in boiling water for 4-6 minutes. Rather than cooking them, you may also freeze the ravioli at this point to save them for later. Add a little olive oil or vegetable oil to keep them from sticking together if you choose to freeze them.

Simmer Frangelico and heavy whipping cream for 20 minutes, then drizzle over ravioli. Garnish with crushed hazelnuts.