Monday, November 5, 2012

Pumpkin, Gorgonzola and Walnuts Ravioli, Spinach Quinoa, Mushroom Soup and Pumpkin Pie Ice Cream!

The snow has arrived, and also the work associated with it!...On Thursday, we had a snow storm and I had to shovel four times that day.....My back still hurts, that is the reason I have been slow to post and comment.......But  with the exercise I have done, I can eat without feeling guilty!!!!!....hahahaha

Pumpkin, Gorgonzola and Walnuts Ravioli


2 cups of flour
2 eggs
2 tablespoons of Olive oil
Water as necessary

Place the flour in a bowl, make a hole in the center. Put the eggs, and olive oil. Mix it, and add water as necessary in order to obtain a dough that is dry. Start passing the dough through the pasta machine until #5. Use your ravioli maker device (or fork see this link) to fill and make your raviolis.


250 grams of pumpkin (roasted)
70 grams Gorgonzola cheese (crumbled)
70 grams Parmiggiano cheese (grated)
1 egg
60 grams of walnuts

In a food processor, place the pumpkin, gorgonzola, parmiggiano, and walnuts. Pulse it for 3-4 times until you have a paste. Add the egg, and correct for salt and pepper as you desire.

Once you have prepared the raviolis, cook them for 4-5 minutes in boiling water, and serve them with olive oil heated with sage.

Spinach Quinoa, Mushroom Soup

1/2 cup of quinoa (washed)
300 grams of baby spinach (chopped)
200 grams of mushrooms (I used cremini)
4 cups of vegetable stock
1 garlic (chopped)
1 onion (chopped)
Olive oil
Herbes de Provence
Parmiggiano cheese

In a pan, heat olive oil and sautee onion, garlic, and mushrooms. Cook them for five minutes. Add the quinoa, vegetable stock, salt and herbes de Provence. Let it simmer at medium heat for 25 minutes. Add the spinach, and let it cook for another 5 minutes. Serve it with parmiggiano cheese grated.

Pumpkin Pie Ice Cream

1/2 can condensed milk
1/2 can evaporated milk
1 tablespoons honey (if you want to add more sweet use more honey)
100 grams of Greek yogurt
3/4 cups of milk
1 egg yolk
1 tablespoon of cornstarch
250 grams of roasted pumpkin
1 teaspoon of Pumpkin Pie spices

In 1/2 cup milk,  dissolve the cornstarch and the egg yolk. Heat the remaining milk, and slowly add the milk to the egg yolks and cornstarch. Cook until it forms a cream. Let it cool.

In a blender, combine the condensed milk, evaporated milk, honey and Greek yogurt.  Add the milk cream (cold). Add to the mixture the pumpkin, and the spices and mix it in a blender. Place this mixture in the ice cream maker, and follow the instructions. ENJOY!! 

After the next post, it comes the Christmas Draw.....Good Luck!


  1. Que menú mas rico chica! Los raviolis me han ganado!


  2. Son una recetas buenísimas y de lo más otoñales. Es un menú completo y delicioso de principio a fin y con unos ingredientes de temporada que me encantan. Calabaza, setas, ... todos buenísimos.