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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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pasta, thanksgiving

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Dinner Mac and Cheese

(Southern Living, November, 2011)

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Greek-Style Penne With Lamb, Parsnips, Tomatoes, And Cinnamon

(Bon Appétit, November, 2009)

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Penne With Tomato Prosciutto Sauce

(Gourmet, November, 2007)

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Although high in fat and sodium, a little prosciutto goes a long way to add a lot of flavor.

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On October 27, 2008, 1:03 pm peggy said:

It's now so easy to open a jar of decent pasta sauce, we often forget how little effort it takes to make one from scratch. The few precious ounces of prosciutto in this one place it far above anything sold commercially. The sauce comes together easily, cooks for about 1 hour, and rests in the refrigerator overnight to develop its deep, rich flavor; then just before serving, reheat the sauce while the pasta is cooking. This simple pasta dish is just as appropriate for a weeknight entree as it is for part of a holiday buffet or a first course at Thanksgiving dinner.


Pumpkin Ravioli

(Saveur, November, 1998)

The addition of Italian almond cookies creates a unique sweetness to the ravioli.
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Pumpkin Ravioli

(La Cucina Italiana, April, 2009)

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Pumpkin Ravioli with Gorgonzola Sauce

(Cooking Light, November, 2007)

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A little high in saturated fat

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Pumpkin Ravioli With Sage And Toasted Hazelnuts

(Everyday Italian, Episode: Pasta Primer, Season: 1)

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Pumpkin Ravioli With Toasted Pumpkin Seeds

(Every Day with Rachael Ray, October, 2007)

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Roasted Butternut Squash Lasagna

(Martha Stewart Living, November, 2011)

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