Pumpkin Ravioli with Browned Butter Sage Sauce

I cheat and use wonton wrappers to make ravioli. But perhaps after seeing these results, you'll find that acceptable?


Yummy pumpkin filling.

Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter

This one's a quick and easy recipe that's always been one of my favorites. You can use kabocha (Japanese pumpkin), sugar pumpkins, or butternut squash. Kabocha have extremely thick rinds. My trick is to microwave the squash for about 5 to 10 minutes to soften it enough to cut into.

Tuong Ot Toi (Vietnamese Chili Garlic Sauce)

After last month's coughing and crying fit from chili pepper fumes, I needed to explore other Vietnamese chili sauce options.


I decided to make Tuong Ot Toi (Vietnamese Chili Garlic Sauce). I came across some habanero peppers that were on sale, and remembering the bright orange color of Chuck of Sunday Nite Dinner's batch, figured it'd be appropriate to make for October.

The usual chili peppers that I use are a variety of red ones harvested from my youngest uncle's garden.