Easy Entertaining

Prosciutto with Grilled and Fresh Figs
Pumpkin Ravioli

Who doesn’t want to make a delicious dinner to impress all their friends without breaking a sweat? Here are two easy recipes that look like you spent all day making them but really you were sipping margaritas instead.

This is a great fall salad (sorry for not posting sooner) with arugula, prosciutto and fresh figs paired with a pumpkin ravioli dish from none other than Giada. You know what that means, super decadent but super tasty.

I once read an interview with Giada where she was asked how she stays so thin making all that rich Italian food. She responded that she really does eat all the food she makes, she only takes a couple bites and that’s it. So fill up on salad and enjoy a few bites of pasta…or a few more…I’m not here to judge!

Prosciutto with Grilled and Fresh Figs
From Mario Batali

Ingredients
18 fresh Black Mission figs, cut in half
6 ounces thinly sliced prosciutto di Parma
Generous 4 cups trimmed arugula, washed and spun dry
1/3 cup chopped fresh Italian parsley
2 teaspoons chopped fresh rosemary
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Preheat a gas grill or prepare a fire in a charcoal grill (I used a griddle on the stove).

Place 18 of the fig halves cut side down on the grill and cook just until lightly browned, 2 to 3 minutes. Transfer to a large bowl and let cool.

Divide the prosciutto among six plates, arranging it artfully.

Add the remaining figs, the arugula, parsley, and rosemary to the grilled figs, then add the olive oil and vinegar and mix gently with your hands, so as not to break up the figs. Arrange the fig salad on the prosciutto and serve immediately.

Pumpkin Ravioli with Sage and Toasted Hazelnuts
Recipe from Giada de Laurentis

Ingredients
1/2 cup hazelnuts
Salt
2 Tablespoons vegetable oil
1 pound fresh pumpkin ravioli
6 fresh sage leaves
Large pinch of freshly grated nutmeg
1/2 cup freshly grated Parmesan cheese
2 amaretti cookies (Italian macaroons)

Preheat the oven to 350. Please the hazelnuts on a large baking sheet and toast in the oven, stirring occasionally until nuts are golden brown, about 7 minutes. Let cool completely. Rub hazelnuts between your palms to remove the skins. Pulse nuts in food processor or chop coarsely by hand.

Meanwhile, bring a large pot of salted water to a boil. Add the oil, then the ravioli and cook until ravioli float to the top, about 4 minutes. Using a slotted spoon, transfer the ravioli to a large platter and tent with foil to keep warm.

In a small, heavy skillet, melt the butter oer medium heat until it starts to brown, about 3 minutes. Add the sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from the heat and stir in the nutmeg. Pour the butter sauce over the ravioli and sprinkle with the toasted hazelnuts and Parmesan cheese. Grate the amaretti cookies over the ravioli and serve immediately.

Get the Skinny: Make sure to get fresh pasta from the refrigerated section. I actually used butternut squash ravioli since I couldn’t find pumpkin an it turned out great. It took quite a while to find the amaretti cookies and I finally found them at a specialty store but they’re not crucial. Feel free to omit them if they are not readily available in your area.

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