Homemade Pumpkin Ravioli


I realize that recipe posting has been especially light here on Poor Little Rich Cook, but it’s not because I have decided I no longer like food. It’s also not because I decided I no longer like food blogging. It’s really quite the contrary! I love food (too much), I love talking about food, and I love posting recipes and taking photos of the things I cook. I promise you I’ll keep doing it until the day I croak. Or at least the week before I croak.

The truth is that the last 18 months of my life have been a bit hectic. Allow me to recap: three drastically different jobs, one (false) health scare, a few traumatic personal experiences, one stressful move across town and over TEN trips around the world. Both my inbox and my passport are full and I’m starting to wish my dog could double as a personal assistant. I don’t mean to moan but I simply haven’t had time to breathe let alone find time for creative outlets.

Unfortunately my day job does not afford much of an opportunity to leverage my artistic side, and as I’ve gotten older it has become more and more clear how important it is to me. I am not a professional chef, author, or trained artist by any means. Activities like cooking, writing, decorating and being a generally “crafty” person make me genuinely happy. So here is my commitment – I am going to try and write at least one post per week, but I do apologize if I fall short on this promise. Life will most likely get in the way again…sigh.

Ok enough complaining about problems that are relatively insignificant in the grand scheme of things. Let’s talk about pumpkins. Tis the season. I will admit that the pumpkin craze annoys me a bit. When October hits you will immediately find 18 to 32 year old females flock to Starbucks for Pumpkin Spiced Lattes and to Bath and Body Works for pumpkin scented candles. See meme below:


You see… one bad thing that well-intentioned foodies do is get bored with things that are intensely popular. Because there’s this constant stream of food media coming in, with time the “hot new takes” on Brussels Sprouts begin to feel monotonous, the “cool new thing to do with cauliflower” can cause immediate, inward groans… and pumpkin spiced things? Woof, I’ll let them tell you: “America has gone entirely too far in its pumpkin spice devotion,” says Eater. “Pumpkin spice has ruined pumpkins,” says Alton Brown. The Washington Post has likened pumpkin spice lattes to “liquefied fall-scented potpourri.”

Despite all of this…despite my intense desire to break free of the Autumn- induced pumpkin spiced mold…I still love it. There- I said it. I love pumpkins. I love fall. I love Halloween, I love Thanksgiving, and I love everything that reminds me of pumpkins. So lets all rejoice in pumpkin praise and eat pasta filled with its delectable puree. Enjoy!


  • 2 Tbs Butter $.20
  • 2 cloves Garlic, Minced $.20
  • 1 15 oz can Organic Pumpkin Puree $2
  • 1/4 teaspoon Chili Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Pine Nuts $3
  • 1 stick Butter $.75
  • 32 whole Wonton Wrappers $6  – This is a huge timesaver and pasta hack guys!!
  • 1 Egg, Beaten $.25
  • Pepper To Taste
  • Fresh Parmesan (optional) $.50
  • 1 tbs Fresh Sage, Sliced thin $1

Total: $13.90


Melt 2 tbs butter, add garlic and cook a few minutes. Add the pumpkin puree, salt and chili powder. Stir and cook over medium heat for a few minutes, stirring constantly. Remove from heat and let cool.

Toast pine nuts in a small skillet over low heat until golden. Remove from heat and pour the pine nuts onto a plate.

In the same skillet brown the stick of butter by melting it over medium heat, then letting it cook and bubble for an additional minute or so until the foam is golden brown. Remove from heat and set aside.

Assemble the ravioli: Lay out half the wonton wrappers and put 1/2 teaspoon of the pumpkin mixture in the center. Beat the egg a splash of water. Using your finger, smear the egg mixture all over the surface of one of the wrappers surrounding the pumpkin. Place a clean wrapper on top, matching up the edges. Press the edges together and get rid of any air pockets, Repeat with the rest of the wrappers. Do this quickly as the wonton wrappers can dry out quickly.

Bring a pot of water to a boil. 3 at a time, drop the ravioli into the water and cook for about 2 minutes. Remove with a slotted spoon and put the ravioli on a plate. Continue cooking the ravioli in batches of 3.

To serve, spoon a little browned butter onto each plate. Place 3 ravioli on each plate, then spoon a little more browned butter over the top. Sprinkle on toasted pine nuts, black pepper, parmesan, and a tiny bit of sliced sage. Voila!

Kickin’ Chicken Pasta

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This pasta really is the total package: Hearty, spicy, full of cheese, and bursting with carbs! All the qualities I look for in a friend.

That made no sense.

Anyway, you really will love this pasta, as you get a bunch of spicy deliciousness without a whole lot of effort. Actually all the kick from this dish comes from the blackening seasoning that you’ll use on the chicken.

Full disclaimer: this isn’t the best pre-bikini recipe so make this on your “cheat day”. ‘There’s nothing good about it, except for how good it is. It’s evil, ridiculous, and an affront to good sense…but look at the bright side: I did you a favor in lightening up a bit by adding half & half. If you’re feeling extra decadent use 3 cups of heavy cream and omit the half & half — up to you! You could probably add a few more veggies such as asparagus or frozen peas, or even a sprinkle of parsley, but this recipe can stand on its own.

Here’s how to make it:


  • Four chicken breasts, slightly pounded (I prefer organic and air chilled) $9.00
  • 1/4 C Blackening spice ($1.00)
  • 2 tablespoons olive oil ($.10)
  • 3 tablespoons minced garlic ($.10)
  • 1/4 cup dry white wine ($.75)
  • 2 cups heavy cream ($2.00)
  • 1 cup half and half ($.75)
  • 1 cup roughly chopped marinated sun-dried tomatoes ($1.50)
  • 1 pound fettuccine ($2.00)
  • 3/4 cup grated Parmesan ($1.50)
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup thinly sliced green onion, for garnish ($.25)

Total: $18.95


  1. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
  2. Heat cast iron skillet over high heat Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 3 min per side
  3. Transfer the cast iron skillet to oven and bake 10 minutes
  4. While chicken bakes, In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half.
  5. Remove chicken from oven and let sit for 5 minutes. After cooling, slice it on the bias
  6. Add the sun-dried tomatoes and chicken slices.
  7. Cook the fettuccine al dente, about 10 minutes or until al dente, Drain.
  8. When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
  9. Fold in pasta and garnish with extra cheese and sliced green onions

Jerk Chicken Pasta


Jamaicans like a little heat and a lot of flavor. So do I.  Surprisingly I’ve never actually been to Jamaica but I’ve always been a fan of their cuisine…I’m sure I’ll go one day. Jamaican food is colorful and spicy with the warmth of cinnamon and allspice and the eye-watering effect of the scotch bonnet peppers. Did you know scotch bonnet peppers are one of the hottest chile peppers in the world? Make sure you have plenty of rum punch on hand (or wine) to wash it all down.

This post would be incomplete if I didn’t tell you about the wine that I paired with this dish. This past weekend I was actually celebrating a promotion at work (woo-hoo!), so I felt the urge to reward myself. I typically would never buy myself a bottle of wine over $12, but what the heck… now I’m a not-so-poor little rich cook. Whenever I make spicy food I always go for wine that will help balance the intense flavors and extinguish the burn. I’ve never been a huge fan of Riesling because I always have found it too overpowering and full of residual sugar. This all changed though when I discovered white wine from the Alsace region of France. Along with Austria and Germany, vineyards from this region produce some of most acclaimed dry Rieslings in the world. I tried a new bottle called Trimbach and it was amazing. It set me back about $23 and was worth every penny.


Though not traditional Jamaican fare, this recipe does include jerk seasoning which is unmistakably Jamaican. For this recipe I used a local brand called Dizzy Pig BBQ Jamaican Firewalk seasoning. I wanted to make something rich and familiar, so jerk chicken pasta was the first thing that came to mind. I first got my inspiration for this dish at a chain restaurant called Bahama Breeze. I haven’t been there for years, but when I went I would almost always order the jerk chicken pasta. Their version is quite fattening…tons of heavy cream, parmesan cheese, and a serving big enough for a family of five. Mine isn’t exactly fat-free, but I did make some modifications to make it a bit lighter– olive oil instead of butter, half & half instead of cream, less bowtie pasta, etc. Enjoy my take on jerk chicken pasta, mon!


Serves 2

  • 1/2 C sour cream ($.75)
  • 1 cup half & half ($1.00)
  • 1/2 orange bell pepper, sliced ($1.00)
  • 1 clove garlic, minced ($.05)
  • 1/4 C chopped white onion ($.20)
  • 1/2 cup white mushrooms, sliced ($.30)
  • 8 spears asparagus, cut into 1 inch pieces ($1.00)
  • 2 chicken cutlets, cut into thin strips ($5.00)
  • 1.5 tbs Jerk Seasoning ($.40) – I used Dizzy Pig BBQ Jamaican Firewalk
  • 1 tbs olive oil ($.08)
  • Salt and Pepper
  • 1/2 box bowtie pasta ($1.00)

Total: $10.78


Bring pot of water to boil and add bowtie pasta. In medium sauce pan, add 1 tbs olive oil and sauté the bell pepper, onion, garlic and asparagus. Cook 5 minutes. Add chicken (seasoned with 1 tbs jerk seasoning) and cook until no longer pink, about 8 minutes. Add mushrooms and cook until they start to release liquid. Add in sour cream, half & half, salt, pepper, and remaining jerk seasoning. Let simmer about 5 minutes until sauce begins to thicken. Add in cooked bowtie and let simmer another 5 minutes. Serve immediately with freshly grated parmesan.