Pumpkin-Butternut Ravioli

by Larry and Marc Forgione

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Vegetarian

Soy Free

Contains Nuts

As the weather gets cooler, there's nothing more satisfying than a warm plate of Chef Marc's fresh ravioli. Each one is hand-stuffed with roasted pumpkin and butternut — and served in a homemade vodka sauce. The dish is topped off with hazelnut breadcrumbs and sautéed Tuscan kale on the side.

Nutritional facts

Protein

17g

Carbs

59g

Calories

710

Fat

48g

Ingredients

Butternut Squash Ravioli, Veg, Tomatoes, Whole, Canned, Italian, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Hazelnuts, Black Pepper, Tomato Paste, Garlic, Heavy Cream, Kosher Salt, Shallot, Kale, Crushed Red Pepper, Vodka, Basil, Panko Breadcrumbs, Italian Parsley, Parmesan Cheese

Reviews

4.1

Based on 633 reviews

No kale

A. Beth Greenberg · 04/29/24

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About Larry and Marc Forgione

At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.