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No, these were not our Halloween costumes this year. Jason’s carrot from 2009 was so brilliant we didn’t even try to beat that and come up with a new Halloween theme. Though, now that I think of it, Pumpkin Scar Face & Candy Monster would have been a great idea. Instead, since I have too much time on my hands, I spent it by putting together a SCARY MOVIE that will bring you to tears and make you run to your mama. That’s my Halloween TRAET for you, Kids!

Wait, are you here for the recipe? That’s a TRICKY one, because I’ll have to come clean and admit I cheated my way through the PUMPKIN RAVIOLI, or Butternut Squash rather… Ooops! Who’s got the time to kneed the dough, and all that mess, when paper-thin wonton wrappers are readily available at any grocery store these days. All one needs to do is to throw into a food processor the following:

– ricotta cheese,

– roasted pumpkin (or butternut squash if you will) in proportion to the amount of ricotta

– sautéed shallot

– salt & pepper

– green herb like parsley.

Bring it all into a coherent mass, season to taste, and scoop half a teaspoon each onto your wonton wrappers. Brush the edges with water, seal your ravioli, and toss into a boiling salted water for a minute or two, till they float to the surface. Do just a few at a time, and keep them from sticking one to another.

For that extra blush, I like to toss these faux ravioli onto a hot pan with a touch of melted butter, let them sizzle for a minute, and then off tip them into a serving dish. Garnish with greens of your choice, whether chopped scallions, chives, parsley, cilantro, or better–crispy sage leaves.

Voila! That’s a 30 minute dinner, or less. Bon Appetit!

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