I am so excited to bring you today’s recipe. I love a good challenge so when OXO asked me to participate in one to come up with a vegetarian recipe with 2 servings, 10-12 seasonal ingredients, utilizing at least 3 [incredibly awesome] OXO provided kitchen tools and that can be completed start to finish in 30 minutes or less I said, “Hella yeah, yo! I’m totes in!” Ok, maybe I just said “YES!” but let’s pretend because I’m trying to sound cool in this trendy SoCal town of mine.
I have been obsessed with OXO since before it went mainstream and everyone had it in their kitchen. My mother used to work as a paralegal for their prior parent company waaaay back in the day and would sometimes get to bring home goodies. I have a souvenir can opener circa 1995 that I still use. In fact, it’s actually the only can opener in our house! I think it was the first design they made.
OXO has teamed up with Plated to offer this challenge to a group of select bloggers, including myself. Plated is an incredible concept that takes all the planning and prepping out of meal planning. Each week they provide you with a slew of chef-created recipes to choose from. You pick and they ship all the ingredients and recipes right to your door. Every recipe can be made in about 30 minutes and best of all, you didn’t have to plan or shop. I think this is a great service for the busy person [eh-hem, all my lawyer friends!] who want meals at home but don’t have the time to do all the prep work.
To find out more about Plated and see if it’s available in your area, click HERE.
To check out more of OXO’s amazing products, click HERE.
OXO has provided each of the bloggers with a package of nifty tools to help create our recipes. Four recipes will be chosen to be featured on Plated’s November menus that people can pick from and make at home.
I absolutely love fall vegetable flavors and even though I may have said/thought/felt it was time that I was off the pumpkin bandwagon, I just couldn’t resist offering you another great recipe featuring it. I must say, the combination of pumpkin, mushroom and sage is particularly delectable – my husband gobbled it up even faster than he does most his meals. The contrast of the bright pomegranate, sweet pear and spicy arugula add multiple dimensions of flavor. Maybe I’ll stay on the pumpkin bandwagon a while longer.
*I received free product from OXO and a chance to appear in Plated’s November offerings in exchange for this post. I have received no other compensation and any opinions are my own.
Crisp Pumpkin Raviolis with Pear & Pomegranate Salad
Servings: 2 • Size: 2 Tablespoons • Weight Watcher Points+: 10
Calories: 391 • Fat: 20g • Carbs: 42g • Fiber: 7g • Protein: 7g
Sugars: 16g • Sodium: 454g • Cholesterol: 18mg
For the Salad:
- 1 red pear
- 2 cups arugula
- 1 Tablespoon toasted pine nuts
For the Raviolis:
- 1/3 cup canned pumpkin
- 1 ½ ounces crumbled goat cheese
- ¼ teaspoon ground black pepper, divided
- 1 egg
- 10 gyoza wrappers
- 1 Tablespoon olive oil
- 2 teaspoons butter
- 2 ounces shitake mushrooms (4-5 mushrooms)
- 4 leaves fresh sage
- 1/8 teaspoon salt
For the Salad Dressing:
- 1 Tablespoon pure pomegranate juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Dijon mustard
- Scant 1/8 teaspoon ground black pepper
OXO Tools Used:
- Hand-Held Mandoline Slicer
- 9” Whisk
- 12” Tongs with Silicone Heads
- Salad Dressing Shaker
Prepare the salad. Cut the pear in quarters and core it. Using the mandoline slicer on setting 2, thinly slice the pear quarters into slices. Combine them with the arugula in a medium bowl.
Make the raviolis. Combine the pumpkin puree, goat cheese crumbles and 1/8 teaspoon of the black pepper in a small bowl and stir to combine. In a separate small bowl, use the whisk to whip the egg with 1 teaspoon water. Lay the gyoza wrappers on a clean surface and place 1 heaping teaspoon of the pumpkin goat cheese filling in center of each. Using your finger or a small brush, brush the egg wash lightly on the edge of each wrapper. Fold wrapper in half, careful not to squeeze the filling out and pinch edges together from the center out to close.
Heat a large skillet over medium heat and add 1 Tablespoon olive oil. Using the tongs, pan fry the raviolis until lightly browned, 2-3 minutes each side. Transfer to a plate and tent with foil to keep warm.
Melt the butter in the same skillet. Finely chop the mushrooms and sage and add them to the skillet with the salt and remaining 1/8 teaspoon black pepper. Cook, stirring occasionally, until soft and lightly browned, about 7-8 minutes.
Make the dressing. Meanwhile while the mushrooms are cooking, combine the pomegranate juice, olive oil, mustard and black pepper in the OXO salad dressing shaker. Shake vigorously. Pour over the salad and toss to coat.
Divide the salad between two plates and top with the pine nuts. Transfer the raviolis to the plates and top with the mushroom sage mixture. Dinner is served!