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Rania's Recipes: Pumpkin Ravioli, Caramel Apples

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Oct 28, 2009 7:53 am US/Eastern

Rania's Recipes: Pumpkin Ravioli, Caramel Apples

PITTSBURGH (KDKA) ― Rania Harris stopped by Pittsburgh Today Live Wednesday to show off some more classic Fall recipes.

Pumpkin Ravioli with Toasted Hazelnut Sauce
Caramel Apples

Pumpkin Ravioli with Toasted Hazelnut Sauce

Ingredients:

¾ cup peeled hazelnuts – toasted and chopped
Olive oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
½ cup grated Parmigiano Regianno
2 amaretto cookies - crumbled

Directions

In a 12-inch sauté pan with high sides, bring 2 quarts of salted water to a boil. Add a little olive oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
In a small sauté pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.

Serves:
4 servings

Caramel Apples

Ingredients:

8 Red Delicious apples
1 cup chopped toasted macadamia nuts
1 cup heavy cream, divided
¾ cup light corn syrup
½ cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract

Directions:

Wash and completely dry the apples. Insert a stick into the stem end of each.
Line a 9-by-9-inch or 7-by-11-inch baking pan with foil. Place the chopped nuts into the lined pan.
Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream and the vanilla. Use caution; this is very hot and it may splatter.
While the caramel is hot, dip and turn the apples into the caramel to coat and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on a nonstick or waxed paper-lined cookie sheet and let cool.

Serves:
8 servings

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