“See it with someone with warm hands!”
If someone offered you ten thousand dollars, would you lock yourself in a house with ghosts, murderers, and other terrors? Obviously, you only get the money if you walk out still breathing and not corpse like. As much as I love stuff that goes bump in the night, I’ve personally grown accustomed to my head being attached to my body, so I think I’d pass on this offer. I’ve also placed this into my top 3 things to not do in my life. With that said, I’m sure you’re wondering what those three things may be. Not wondering, oh well, this list is happening:
Rule #1: Don’t have sex in the woods
Rule #2: If you hear a noise in the basement don’t go investigate
Rule #3: If you are offered large sums of money to stay in a large “booby trap”, do the 1 minute mile in the opposite direction. You won’t win.
Rule #4: Yeah I know I said top 3, but I feel like this rule is essential too so here goes. If you are running away from a masked killer, just accept the fact that at some point you will trip over nothing and fall forward with such momentum that your shirt will probably come flying off. Side note: this will also unfortunately probably be on laundry day and you won’t be wearing a bra.
So yes, House On Haunted Hill is the epitome of campy 50’s horror, and Vincent Price kills it as the creepy eccentric millionaire. Let’s be honest though, what doesn’t Vincent Price kill it in? Pumpkin ravioli has also been killing it in the culinary department this season. I think it’s fantastic that a lot of top brand pasta companies are now coming out with easy to prepare, pre-made pumpkin raviolis. One of my personal favorites comes from the brand Bertagni, which can be found at Whole Foods. The one question I get all the time is what on earth type of sauce should I pair these with? If you’re anything like me, you don’t like jarred sauces or those asbestos looking seasoning packets that tend to come along with these specialty pastas that basically say “just add water” and hope your colon doesn’t fail. Well, universes have aligned, children have sung, and I am here to bring you the solution to your problems in the form of a brown sugar and sage sauce. Your grandma can hug me later.
Price’s Pumpkin Ravioli
I will not tell a lie, this sauce is not for the calorie counter. However, as with everything, moderation is key. This is basically my disclaimer to not eat this whole thing yourself or there’s a good possibility you will end up in some random corner of your house that you’ve never seen before in the fetal position cursing the pumpkin gods. Then again, it IS November and the most glutinous time of the year so carry on. This sauce is creamy, screaming with fall seasonings, and really really easy to make. Just make sure you reserve a little wine for later so you can secret sip when the family comes over.
Ingredients:
– 1 package Pumpkin Ravioli
– 3 Tablespoons Butter
– 2 Fresh Sage leaves
– 1 Garlic clove, Peeled
– 1 Teaspoon Light Brown Sugar
– ¼ Cup Dry White Wine
– ½ Teaspoon Cinnamon
– ¼ Teaspoon Nutmeg
– 1 Cup Whipping Cream
– 1 Tablespoon Parmesan Cheese
– Salt and Pepper to taste
Directions:
In a small pan over low heat, melt butter until it browns; 20-30 minutes. Add wine, sage and garlic to the melted butter, cover, and allow cooking for 3 minutes. Discard sage and garlic, Add remainder of ingredients, and bring to a boil. Allow boiling for about 20 minutes, or until the mixture reaches desired thickness. Make sure to stir occasionally. Add salt and pepper to your liking.
Serves 2-3
