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Recipe Roundup: Fall Pastas

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It’s National Pasta Day! In honor of everyone’s favorite comfort food, we’ve rounded up our favorite seasonal pasta dishes from farfalle to ravioli. Bon appetit!

 

Pumpkin Ravioli with Sage ButterPumpkin Ravioli with Sage Butter
Here is the classic ravioli of the city of Ferrara, in Emilia-Romagna. It’s best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.
Spaghetti with Turkey MeatballsSpaghetti with Turkey Meatballs
This old-fashioned favorite of kids and adults alike gets a healthy makeover with the use of ground turkey rather than beef. Full of flavor from both fresh and dried herbs, it’s sure to become a family favorite.
Baked Rigatoni with Fennel, Sausage and PeperonataBaked Rigatoni with Fennel, Sausage and Peperonata
Golden brown and bubbling, this comforting dish is welcome at the table any time of year. Sweet Italian sausage, colorful bell peppers and fragrant fennel add heft to this baked pasta.
Spaghetti with Garlicky GreensSpaghetti with Garlicky Greens
This tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Our recipe calls for whole-wheat spaghetti, which makes it extra healthy.
Fettuccine with Wild MushroomsFettuccine with Wild Mushrooms
Here’s a wonderful way to enjoy wild mushrooms: sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese.
Agnolotti dal PlinAgnolotti dal Plin
This dish is a great way to utilize meat trimmings from the previous night’s meal — that’s why Chef Thomas McNaughton keeps it on the menu at his restaurant Flour + Water throughout the year. His recipe uses equal amounts of pork, chicken and rabbit for depth of flavor.
Fresh Pappardelle with Sausage, Fennel and RicottaFresh Pappardelle with Sausage, Fennel and Ricotta
Fresh pasta is well worth the extra effort. This recipe from Chef Ari Rosen of Scopa restaurant calls for tossing it with just a few simple ingredients — Italian sausage, ricotta cheese, and fresh fennel — for a special early fall dinner.
Whole-Wheat Spaghetti with Roasted SquashWhole-Wheat Spaghetti with Roasted Squash

Pleasantly firm to the bite, whole-wheat spaghetti combines beautifully with a sauce of caramelized onions. A new twist on this classic flavor match is this topping of roasted diced winter squash.

 

Pasta alla CarbonaraPasta alla Carbonara
This Roman pasta dish is made with just a few pantry staples — but when combined in a specific way, they achieve perfection. It’s a great weeknight dish when you’re craving something special.
Roasted Pork Tenderloin with PappardelleRoasted Pork Tenderloin with Pappardelle
Chicken stock and cream, seasoned with garlic and sage, form a savory sauce for this comforting pasta dish. Round out the meal with a simple green salad and country-style bread.
Whole-Wheat Penne with Spicy Roasted CauliflowerWhole-Wheat Penne with Spicy Roasted Cauliflower
Roasting cauliflower caramelizes it and brings out its sweetness. Try it in this spicy, Sicilian-style recipe tossed with whole-wheat pasta, capers and fresh herbs topped with crisp bread crumbs and nutty Parmigiano-Reggiano cheese.
Pear & Pecorino Ravioli with WalnutsPear & Pecorino Ravioli with Walnuts
The unlikely combination of grated pears and two types of cheeses forms the filling for this beautiful ravioli, which is topped with toasted walnuts for crunch.
Braised Chicken PappardelleBraised Chicken Pappardelle

Tender braised chicken tossed with a tarragon-cream sauce and ribbons of pappardelle makes for a delicious and decadent cool-weather meal. Lemon zest and fresh herbs add a welcome burst of flavor to the dish.

 

Butternut Squash Gnudi with Sage ButterButternut Squash Gnudi with Sage Butter
The Italian name for these light, fluffy dumplings translates to “nude” in English because they resemble the filling of ravioli without the pasta wrapper. Enjoy this dish on its own, or serve with roast chicken and an Italian red wine for a warming meal when the weather turns cold.
Pappardelle with Quick Bolognese SaucePappardelle with Quick Bolognese Sauce

Peppery pancetta, robust Italian tomatoes and fresh thyme embellish this quick version of the traditionally long cooking sauce. Serve it over egg pappardelle or fettuccine, with a mixed greens salad alongside.

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Pumpkinpalooza! 30 Days of Pumpkin Recipes

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This time of year, nothing compares to the irresistible aroma of sweet pumpkin baked goods or the nutty richness the veggies add to savory dishes. Now that the season’s finally arrived, here’s a month’s worth of our favorite ways to get your pumpkin spice fix.

 

Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry TomatoesRoasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil before, you’re in for a pleasant surprise!
Pumpkin Quick BreadPumpkin Quick Bread
True to its name, this bread comes together in no time, thanks to our premium mix — and here’s agluten-free version so everyone can enjoy.
Pumpkin Ravioli with Sage ButterPumpkin Ravioli with Sage Butter
Here’s the classic ravioli of the city of Ferrara, in Emilia-Romagna, although the city of Mantua, in Lombardy, also claims the dish. It is best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.
Classic Pumpkin PieClassic Pumpkin Pie
This is our ultimate pumpkin pie recipe (customer-approved!) with rich, deep flavor and a wonderful texture. To add a fanciful finish to this pumpkin pie, use decorative piecrust cutters to create shapes from rolled-out pie dough for the top.
Spiced Pumpkin and Lamb TagineSpiced Pumpkin and Lamb Tagine
In this recipe from Chef Michael Voltaggio, a whole pumpkin is filled with a hearty, warmly spiced lamb tagine. Serve over steamed rice or couscous, and scoop out the tender flesh as you eat.
Pumpkin Coffee Cake with Brown Sugar-Pecan StreuselPumpkin Coffee Cake with Brown Sugar-Pecan Streusel
This coffee cake is lighter than you would expect, with the rich flavor of pumpkin and spices and a thick layer of crunchy brown sugar and pecan streusel. It was made for a festive autumn brunch, paired with big steaming cups of joe.
Bulgur Pilaf with Pumpkin and RaisinsBulgur Pilaf with Pumpkin and Raisins
Here, cubes of sugar pie pumpkin are cooked with nutty bulgur for a beautiful side dish or light vegetarian main.
Pumpkin Soup with Spicy Pumpkin SeedsPumpkin Soup with Spicy Pumpkin Seeds
The best part about this recipe is that it uses almost the entire pumpkin, and the seeds from the pumpkin are roasted to use for the garnish. Pack leftover toasted pumpkin seeds in your child’s lunch box (or your own!) for a fun treat.
Pumpkin Cupcakes with Candied Pumpkin SeedsPumpkin Cupcakes with Candied Pumpkin Seeds
This recipe demonstrates the versatility of ourBundt cake mix—the batter is baked in muffin pans, then the cupcakes are topped with cream cheese frosting and candied pumpkin seeds. These sweet treats will be a hit with kids and grown-ups alike.
Pumpkin Lasagna with FontinaPumpkin Lasagna with Fontina
This hearty lasagna is perfect for this transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini and pumpkin, the dish comes together quickly, thanks to our ready-to-use pasta sauce.
Pumpkin Ice CreamPumpkin Ice Cream
Combine pureed pumpkin with plenty of spices and a classic custard, and you’ll have the makings of this rich, creamy autumnal ice cream. It’s ideal for pumpkin lovers!
Pork and Pumpkin StewPork and Pumpkin Stew
Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant spices, this warming stew is perfect for a fall dinner with friends.
Ooey Gooey Pumpkin BarsOoey Gooey Pumpkin Bars
This dessert has become a favorite of our staff and customers ever since one of our sales associates created it. These bars are delicious on their own but to take them over the top, sprinkle with candied pecans or add a dollop of whipped cream just before serving.
Braised Beef with Autumn VegetablesBraised Beef with Autumn Vegetables
Here’s a hearty stew to get you through the cold winter months. The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with bright, fresh flavors.
Pumpkin Pie WafflesPumpkin Pie Waffles
These waffles are made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Like pumpkin pie, they are comforting, custardy and filling.
Pumpkin Chocolate TriflePumpkin Chocolate Trifle
A beautiful centerpiece for a dessert buffet, this seasonal trifle is made using our pumpkin Bundt cake mix, chocolate sauce and whipped cream flavored with pecan pumpkin butter.
Pumpkin Cassoulet with Caramelized Onions and Roasted GarlicPumpkin Cassoulet with Caramelized Onions and Roasted Garlic
White beans, tender squash and savory onions bake under a crisp blanket of garlic bread crumbs in this spectacular meatless main dish. It’s a great choice for a vegetarian Thanksgiving dinner.
Pumpkin Pots de CrèmePumpkin Pots de Crème
Our signature pecan pumpkin butter gives classic pots de crème a seasonal spin. With a touch of grated orange zest and nutmeg, it’s packed with fall flavors.
Pumpkin Tortelloni with Sage & Pumpkin SeedsPumpkin Tortelloni with Sage & Pumpkin Seeds
Tortelloni—a bigger version of tortellini, closer to a dumpling—is traditionally stuffed with pumpkin, nutmeg and Parmigiano-Reggiano. But beyond that starting point, the regional variations are countless. Chef Thomas McNaughton of San Francisco’s restaurant Flour + Water puts pumpkin seeds in the sauce, to give the tortelloni a little crunch and nuttiness, and he coats the pasta with a brown butter sauce.
Iced Pumpkin-Raisin CookiesIced Pumpkin-Raisin Cookies
Perfect for casual gatherings, these pumpkin cookies are laced with raisins and walnuts and seasoned with a medley of spices. A cream cheese glaze adds a delicious finishing touch.
Roasted Baby PumpkinsRoasted Baby Pumpkins
Sweetened with maple syrup, these petite pumpkins make a wonderful accompaniment to the Thanksgiving feast as well as to other autumn meals. The pumpkin puree is served directly in the shell for a colorful presentation.
Pumpkin TartPumpkin Tart
This festive tart is a wonderful alternative to the classic pumpkin pie, and it’s not just for Thanksgiving. Store-bought puff pastry streamlines prep and saves you time.
Thai Pumpkin & Chicken CurryThai Pumpkin & Chicken Curry
Take chicken curry to the next level by adding sweet, nutty pumpkin! You’ll love how quickly this dish comes together.
Pumpkin Bread with DatesPumpkin Bread with Dates
Buttery dates make this quickbread extra special. Serve it for breakfast, with coffee and tea, or for dessert with a scoop of ice cream of spoonful of whipped cream.
Pumpkin Cream Cookie SandwichesPumpkin Cream Cookie Sandwiches
For a fun twist on the traditional sandwich cookie, a cream cheese filling flavored with pecan pumpkin butter is tucked between chewy ginger-molasses cookies. They’re perfect for Halloween parties and other autumn get-togethers.
Pumpkin-Braised Pork with GreensPumpkin-Braised Pork with Greens
This comforting braise is simple to make with a slow cooker and our pumpkin braising base. It has a mix of fall spices for hearty character and delicate sweetness.
Chocolate-Pumpkin CakeChocolate-Pumpkin Cake
The magic ingredient in this cake is grated raw pumpkin! Its color and flavor are indiscernible in the baked cake, but the pumpkin creates a moist texture.
Pumpkin Crème BrûléePumpkin Crème Brûlée
This colorful dessert is enhanced with grated whole spices. Served in individual ramekins, it’s an elegant presentation for a dinner party.
Pumpkin Soup with Brown Butter and Crème FraîchePumpkin Soup with Brown Butter and Crème Fraîche
This warming soup is the creation of Chef Marjorie Taylor, who runs the Cook’s Atelier in Burgundy. She finishes the soup with a drizzle of brown butter, which adds a nutty richness.
Classic Pecan Pumpkin Butter PieClassic Pecan Pumpkin Butter Pie
This pie’s filling is a snap to prepare with our pecan pumpkin butter, one of our favorite fall products. Use our precision cutters to top your dessert with beautiful decorations that would make any pastry chef proud.