PUMPKIN RAVIOLI WITH SAGE and Toasted Hazelnuts

4 MAIN-COURSE SERVINGS

½

cup hazelnuts

Salt

2

tablespoons vegetable oil

1

pound fresh pumpkin ravioli

½

cup (1 stick) unsalted butter

6

fresh sage leaves, torn into pieces

Large pinch of freshly grated nutmeg

½

cup freshly grated Parmesan cheese

2

amaretti cookies (Italian macaroons)

Preheat the Oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. In the bowl of a food processor, pulse the nuts just until they are coarsely chopped. Set aside.

Meanwhile, bring a large pot of salted water to a boil. Add the oil, then the ravioli and cook until the ravioli float to the top, about 4 minutes. Using a slotted spoon, transfer the ravioli to a large platter and tent with foil to keep warm.

In a small, heavy skillet, melt the butter over medium heat until it starts to brown, about 3 minutes. Add the sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from the heat and stir in the nutmeg. Pour the butter sauce over the ravioli and sprinkle with the toasted hazelnuts and Parmesan cheese. Grate the amaretti cookies over the ravioli and serve immediately.

STUFFED TOMATOES

4 SIDE-DISH SERVINGS

Salt

⅔	cup Arborio rice or medium-grain white rice
1	teaspoon plus 2 tablespoons olive oil
4	ripe but firm large tomatoes
3	tablespoons chopped fresh basil
2	tablespoons chopped fresh flat-leaf parsley
1	garlic clove, minced
½	teaspoon freshly ground black pepper, plus more to taste
¼	cup freshly grated Parmesan cheese

 Bring a Medium Saucepan of salted water to a boil. Add the rice and simmer over medium heat until just cooked through, stirring occasionally, about 10 minutes. Drain and rinse the rice under cold running water. Drain well. Transfer the rice to a medium bowl and set aside.

Preheat the oven to 350 degrees F. Lightly coat an 8-inch square baking dish with 1 teaspoon of oil. Cut a ½-inch-thick slice off the top of each tomato; reserve the tops. Scoop the seeds, pulp, and juice from each into a small bowl. Place the hollowed tomatoes in the prepared dish. Add ¼ cup of the tomato pulp to the rice and toss to coat. Stir in the basil, parsley, garlic, remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper. Stir in the Parmesan and season with more salt and pepper to taste. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Replace the reserved tops and bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature. (The stuffed tomatoes can be made up to 4 hours ahead.)

Cooking the rice ahead of time helps the tomato keep its shape when it’s baked. And so the presentation is better

/Italian/

WHITE BEAN DIP WITH PITA CHIPS

 

This dip is the Italian version of hummus, and in my opinion it’s smoother and tastier. This is a staple antipasto when I’m entertaining. The pita chips aren’t Italian, but they work really well with this dip.

6 APPETIZER SERVINGS

4

pita breads, split horizontally in half

2

tablespoons plus ⅓ cup olive oil

1

teaspoon dried oregano

1½

teaspoons salt, plus more to taste

1¼

teaspoons freshly ground black pepper, plus more to taste

1

(15-ounce) can cannellini beans, drained and rinsed

¼

cup (loosely packed) fresh flat-leaf parsley leaves

2

tablespoons fresh lemon juice (from about ½ lemon)

1

garlic clove

Preheat The Oven to 400 degrees F. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 tablespoons of the oil, then sprinkle with the oregano and 1 teaspoon each of the salt and pepper. Bake for 8 minutes, then turn the pita wedges over and bake until they are crisp and golden, about 8 minutes longer.

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic, and the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Pulse on and off until the mixture is coarsely chopped. With the machine running, gradually mix in the remaining ⅓ cup of oil until the mixture is creamy. Season the purée with more salt and pepper to taste. Transfer the purée to a small bowl and serve the pita toasts warm or at room temperature alongside. (The pita wedges and bean purée can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean purée.)