With fall just around the corner, September 23rd to be exact, warm, comfort food is a must. This month, get adventurous in the kitchen with a homemade ravioli recipe for dinner and a scrumptious dessert detailed with sugar coral. (Sounds crazy, right?)


Homemade Spaghetti Squash and Mozzarella Ravioli with Brown Butter Sage Sauce


  • 1 ¾ C all-purpose flour
  • 6 large egg yolks
  • 1 large egg
  • 1 ½ tsp olive oil
  • 1 T milk
  • 1 spaghetti squash
  • 1 C Mozzarella, whole
  • Brown Butter Sage Sauce
  • 3 T butter
  • Fresh sage leaves
  • Fresh greens (arugula, spinach, etc.)


For the raviolis

Mound flour on a board and create a well in the center, pushing the flour to all sides to make a ring with sides about 1-inch wide.

Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break up the eggs. Begin turning the eggs in a circular motion, keeping them within the well. Keep moving the eggs while slowly incorporating the flour. Occasionally push the flour toward the eggs.

When the dough starts thickening, begin incorporating the remaining flour by lifting the flour up and over the dough. Bring the dough together with the palms of your hands and form it into a ball.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands. Re-form the dough into a ball and repeat the process several times. Let the dough rest for a few minutes.

Next, dust the clean work surface with a little flour. Begin kneading the dough again in this forward motion until the dough becomes silky smooth. The kneading process can take 10 to 15 minutes.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for 30-60 minutes for before rolling it through a pasta machine.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2-3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2-3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8- inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Cut pasta into 2x2-inch squares.

Roast the spaghetti squash at 350ÅãF for 30-45 minutes depending on size. Once cooled, peel squash and remove the seeds, keeping the stringy insides. Cut the fresh mozzarella into medallions (about the size of a silver dollar.) Place the cheese and spaghetti squash strands on one layer of the ravioli, and place the other sheet of pasta over the top. Brush with water and pinch together. Repeat until you have all the ravioli you want.

Boil in water, about 3 minutes; take out and set aside.

For the Brown Butter Sage Sauce

On medium heat, place 2-3 tablespoons of butter and 3-4 fresh sage leaves in a pan and heat until butter starts to crackle. Immediately put the ravioli into the pan and continue to brown the butter. Coat the top of the ravioli with the sage butter as you fry it. When the butter has become browned, plate in a pasta bowl and serve with your choice of fresh greens.

Note: A pasta rolling machine works best for this recipe




Angel Food Sponge Cake with Mascarpone Whipped Frosting & Spiced Cherry Purée


    Angel Food Sponge Cake
  • 1 ¾ C cake flour
  • 1 ¾ C white sugar
  • ¼ tsp salt
  • 1 ½ C egg whites
  • 1 tsp cream of tartar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • Mascarpone Whipped Frosting
  • 8 oz. mascarpone cheese
  • ¼ C granulated sugar
  • ½ tsp vanilla extract
  • 2 C heavy whipping cream
  • Spiced Cherry Purée
  • 1 bag of frozen cherries
  • 1 C water
  • 1 C sugar
  • ¾ tsp cinnamon
  • ½ tsp ginger powder
  • ¼ tsp nutmeg
  • Sugar Coral
  • 2 C granulated sugar
  • ½ C corn syrup
  • ½ C water


For the Angel Food Sponge Cake

Beat egg whites until they form stiff peaks. Then, add cream of tartar, vanilla extract and almond extract. Next, sift together flour, sugar and salt. Repeat five times. Gently combine the egg whites with the dry ingredients and pour into an ungreased 10-inch tube pan. Place pan in a cold oven. Turn the oven on; set it to 325°F. Cook for about one hour, or until cake is golden brown. Invert cake and allow it to cool in the pan. When thoroughly cooled, remove from pan.

For the Mascarpone Whipped Frosting

In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar and vanilla on high until completely blended. Add whipping cream and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form. Transfer to a piping bag fitted with your favorite frosting tip and frost your cake.

For the Spiced Cherry Purée

Combine all ingredients into a heavy-bottomed saucepan. Heat until sugar has melted and cherries are unfrozen and easy to smash. For a smoother consistency, purée with a standard hand blender.

For the Sugar Coral

Combine ingredients in saucepan and heat while stirring until sugar reaches a temperature of roughly 290°F. (Note: add food coloring if you want some color.) Once sugar is at the right temperature, begin whisking. When it starts to bubble, take off heat and let cool for a minute or two. Then, put it back on the stove and re-heat. You should have a much different consistency now. Once heated and starting to bubble, stick under a faucet running with cold water. Sugar will freeze, leaving you with “sugar coral.” Chip off pieces and transfer to cold location quickly to avoid melting. Use to decorate your dish.