Pumpkin Ravioli with Sage and Toasted Hazelnuts

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This was really delicious! And very easy. I spruced it up and added some health points with some cubed butternut squash and chopped asparagus, which I sauteed to tender crisp and mixed in with the ravioli. It made a fantastic addition and made it feel a bit more like a full meal. As I was cooking this recipe, it sounded so great that my brother and sister both popped by for a surprise dinner visit!

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After trying Pumpkin Ravioli for the first time in a local restaurant I had to try making it on my own and this was the perfect recipe for a homemade take on it. The sauce compliments the slight sweetness of the pumpkin well. I also add caramelized onions to the dish which brought it up a notch.

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I really liked this and it's nice alternative to the usual cream sauce. As for the store bought pasta comments, I've watched Giada for quite a while now and I don't recall her EVER making her own pasta. Ever made ravioli? Ever cooked down pumpkin? I'm guessing that the combination of those two things would be a 6-8 hour endeavor. As for me, I have no problem keeping Nuovo in business.

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After returning from a trip to Italy, I dug out my "Everyday Italian" cookbook and discovered this recipe. I made this last weekend when we had friends for dinner. I found terrific pumpkin ravioli, which was key. The ingredients all paired beautifully. Of everything I made that night, this was the definite favorite. I didn't chop the hazelnuts enough and someone suggested that pine nuts would be a good substitute. The amaretti cookies (which I found at an Italian grocery store in the Chicago area really added a great element to the dish and are something I wouldn't have thought of nor expected. I will definitely make this one again. Thanks Giada!

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I took this to a work function and everyone wanted the recipe! I used a butternut squash ravioli because that was what they had at the store. I also had a hard time finding an ameretti cookie, so I used a butter almond cookie. It turned out great. I will definately make this again. It was super easy with superb results.

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Exactly what are people giving this recipe multiple stars for? I thought only Sad Sandra got away with telling people that recipes consisted of opening pre-packed store goods, dumping stuff on it and saying, "Ta-da!"

For shame, Giada! For shame!

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Made this for the first time tonight for my wife and in-laws. The flavors were fantastic, and the dish presented beautifully: autumn on a plate. All of us agreed that the dish might be better as an appetizer or even dessert, because it was really, really rich. Some thoughts and experiences:

- Bought the pumpkin ravioli from our local Whole Foods market. It was imported from Italy, and expensive compared with other fresh pastas, but good for a treat.

- Had to search for how in the world to peel hazelnuts, because I could not find any that were pre-skinned at the market. Followed a pastry chef's instructions, which worked pretty well. Search for skinning hazelnuts on tastingmenu dot com.

- Thought that I'd find amaretti cookies at Trader Joe's, but had to pinch hit when they didn't have them. Found, instead, Nonni's Soft-Baked Tusconi Classico cookies at a local grocery store. I have not eaten an amaretti cookie, but the Nonni's cookies were tasty and seemed similar to amarettis, based on descriptions of them found online (i.e., both cookies are heavy on almond flavor and similar in texture to a macaroon.

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I was so excited to come across a recipe for pumpkin ravioli and then when reading it, realized Giada is saying to buy store bought pumpkin ravioli and then doctor it up. That really is not a recipe for pumpkin ravioli is it? But thanks to Anonymous' - 3/16/05 review, they gave a great sounding filling to actually make a pumpkin ravioli. I will try that. Come on Giada, really?

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i love ravioli and this was bomb!

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It is very rich for an entre, so I use it for a before dinner hor'duerve. everyone loves it. I buy the ravioli frozen at our local Italian Market.