Pumpkin Ravioli with Gorgonzola Sauce

This easy recipe from the November 2007 Cooking Light is a real show stopper. It also ranks third in Cooking Light's all time favorite pumpkin recipes. Both the Hub and I really liked it. I made the filling and toasted the hazelnuts in the morning and the Hub had a pot of water heating and the sauce made when I got home. It took us less than 15 minutes to have it on the table. They only cook for  4 minutes. It says you can make the whole thing early and store in the frig until cooking, too.

Here's a great idea, which you can feel free to use: My tall grasses are totally flopped out this time of year, and the Hub and I use bungee cords to give them any resemblence of shape. This year we decided to put the cords at the top making them look like corn stalks giving us our own pumpkin patch right in the front yard.