(WZZM)- With fall just around the corner, why not start taking advantage of all the fall vegetable-inspired recipes?

Chef Luke Grill of Zeeland's Publicstopped by the WZZM 13 studio with his caramelized pumpkin ravioli recipe.


  • Pumpkin puree
  • Brown sugar
  • Spices: salt, cinnamon, nutmeg
  • Egg
  • Corn starch
  • Pasta sheets (store-bought)
  • Sage
  • Butter
  • Maple syrup


  1. Mix pumpkin puree, and brown sugar in pan to caramelize.
  2. Add salt, brown sugar, and nutmeg topumpkin mix.Transfer to separate bowl,add egg and cornstarch.
  3. Ideally, you want to let mixture set overnight in refrigerator.
  4. Use store-bought pasta sheets, cut into squares (size is your preference)
  5. Fill squares with about 1teaspoon of filling. Keep in mind over-stuffed raviolitends to explode in water.
  6. Crimp edges with a fork to lock in flavor.
  7. Place ravioli into boiling water.Freshravioli cooks much faster than store-bought.
  8. While that is cooking up andin a separatepan,melt butter, sage and maple syrup.
  9. Add ravioli, allow to sauté for around 2 minutes or until slightly brown.
  10. Enjoy!