Local Flavors: Great Pumpkin on the Great River Road
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Pumpkins. Each October, they appear in everything from pie and bread to beer and the lattes in your local coffee shop. Yet, you won’t find them anywhere in greater abundance than in Illinois, which grows more pumpkins than anywhere else in the US.
They produce the carving pumpkins typically made into jack-o’-lanterns, as well as pie pumpkins (often called sugar pumpkins) that have more and smoother flesh and are consequently used to make pumpkin puree. In fact, the canned pumpkin you use in the recipe below probably came from the Prairie State, which produces 85% of the world’s canned pumpkin.
Aside from eating them, one great way to enjoy the orange orbs of Illinois is to view them while cruising The Great River Road. It follows the Mississippi River for 550 miles along the state’s western border from historic Galena in the north to quaint river communities and larger cities such as Moline along the way to Cairo in the south of the state. Farms near this great byway offer a bumper crop of fall fun with pumpkins to carve, plenty of fall produce, and corn mazes aplenty.
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Jayco Swift
For a leisurely cruise along The Great River Road, hop in an easy-driving Jayco Swift Class B on the RAM ProMaster 3500 chassis. Three floorplans are available, each with a solid-surface kitchen countertop, two-burner range, convection microwave, and wet bath. The 20A has four cab bucket seats, a 48-by-76-inch convertible sofa bed, and a 5.3-cubic-foot fridge. An all-new 20D is identical to the 20A but features a pop-top 48-by-75-inch sleeping area. The 20T, with two cab seats and a 3.1-cubic-foot fridge, has twin beds that can be converted into a king-sized bed.
Why We Like It
European-style high-gloss cabinetry | Truma Combi water heater and furnace | JRIDE smooth-ride-and-handling package
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On the Menu
Pumpkin Ravioli with Sage Butter and Walnuts
No need to make fresh pasta; this recipe uses in the produce section of your grocery store.
You’ll Need
- 1 stick salted butter
- 1 15-oz can of pumpkin puree
- ¹⁄₂ tsp salt
- ¹⁄₄ tsp chili powder
- ¹⁄₄ tsp nutmeg
- 1 tbsp packed brown sugar
- ¹⁄₂ cup walnuts (pine nuts also work)
- 1 large egg
- 48 wonton wrappers
- Parmesan cheese
- 2 cloves garlic, minced
- 4 sage leaves, finely chopped, plus a few for garnish
- Cherry tomatoes (optional)
- Freshly ground pepper
Make It
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pumpkin, salt, nutmeg, brown sugar, and chili powder. Cook for several minutes, stirring occasionally to blend and evaporate any excess liquid. Remove from heat and let it cool.
- Toast the walnuts in a small skillet over medium-low heat, tossing and stirring until golden. Remove to a plate and set aside.
- In the same small skillet, melt the remaining butter over medium heat. Add garlic and cook for a minute, then add chopped sage, stirring for another minute. Remove from heat and set aside.
- In a small bowl, beat the egg with 1 tablespoon cold water.
- Bring a pot of salted water to a boil. Lay out half of the wonton wrappers a few at a time and spoon about 2 teaspoons of the pumpkin mixture onto the middle of each one. Dab your finger into the egg-wash mixture and “paint” around the edge of each wonton wrapper. Lay a second wonton wrapper on top of each one, match up the edges, and press together gently to remove any air bubbles. Seal by pressing around the edges with the tines of a fork.
- Drop a few ravioli at a time into the boiling water. Boil for 2 minutes, then remove with a slotted spoon and place on a platter. Spoon a bit of the browned butter with sage over the ravioli, then sprinkle on parmesan cheese, toasted walnuts, and ground pepper.
- Garnish with cherry tomatoes and/or sage leaves.
Image Courtesy of Hess Select and Tommasi
Fine Pairings
Unlike many chardonnay, Hess Select Monterey County Chardonnay 2019 has a less oaky flavor so it won’t overpower the delicate pumpkin pasta. This wine features hints of the tropical flavors of kiwi and citrus and offers a well-balanced acidity. $13
For a more full-bodied wine, try Tommasi Valpolicella “Ripasso” 2018 from Italy’s Veneto region. This red wine is made by giving Valpolicella Classico wine a second fermentation in contact with the grape skins from another wine, thus enriching its aromas, body, and complexity. The result is a spicy and slightly cherry flavor that makes a perfect accompaniment to our pasta. $28
