Creole Fused Pumpkin Ravioli


1 Package Wonton Wrappers

6 Cups Pumpkin Puree (2 Cans)

1 ½ Lbs Hot Pork Sausage

1 Medium Yellow Onion, Finely Diced

2 Tbls Olive Oil

3 Crushed Cloves of Garlic

4 Tbls Creole Love Seasoning

2 Tbls Garlic Powder

½ Lbs Cream Cheese

1 Egg Whisked To Brush On Wonton Wrappers.

2 Tbls Chiffonade Cut Sage (For You Culinary Challenged, Chiffonade Is A Fine Chop)


In a large sauté pan add olive oil, pork sausage, onions, garlic, and all seasonings.  Cook until sausage is fully done, turn down heat and stir in cream cheese.  Once cream cheese is completely incorporated, fold in pumpkin puree.  Stir while cooling to insure all ingredients are mixed well and there are no large clumps of sausage.


Wonton wrappers can be purchased in the cooler section at your local overpriced supermarket.   On a flat clean surface, lay out 12 to 15 wrappers at a time.  Using a tablespoon, place one spoonful of the pumpkin mixture in the direct center.  Using a pastry brush, brush two sides with egg wash, which will help wrappers stick together. Fold wrapper in half, creating a perfect triangle.  My personal preference is to pan fry the Raviolis and sprinkle with cheap grated parmesan cheese.  If you are a health nut, you really shouldn’t  eat this anyway, but the Raviolis can be boiled like pasta, though they will not be as good.


Quick and Easy Sauce


1 Finely Diced White Onion

1 Finely Dice Red Bell Pepper

8 Slices Of Smoke Ham, Julienned (For the Culinary Challenged, Julienned Is A Match Stick Cut)

2 Cups Cheap White Wine

2 Sticks Unsalted Butter

2 Tbls Creole Mustard

½ Cup Sweet Soy

½ Packet Dry Ranch Dressing Mix


In a small sauce pot, heat butter, adding in onion, ham, and bell pepper.  Cook until vegetables are translucent or soft. Deglaze with cheap white wine, bring to a low simmer, and slowly stir in sweet soy and Creole mustard.  Once sauce returns to a low simmer, sprinkle in ranch mix, stir then place in sauce bowl.