As we get ready for our Thanksgiving holiday I would like to share with you some of my favorite holiday recipes.

The first is pumpkin ravioli in a brown-butter and sage sauce. We recently made that as one of our Whaler Café meals and it was a big hit. I admit the students were a little reluctant to try this classic Italian dish, but after one taste I had them won over.

The second dish is a Mesclun green salad with fresh pomegranate, goat cheese and toasted almonds with a pomegranate vinaigrette. This quick and easy salad will have them coming back for more.

Next time I will share my Whoopie pie recipe. Until then, from the Whaler Café family to yours, I hope you have a Happy Thanksgiving!

PUMPKIN RAVIOLI WITH BROWN BUTTER SAUCE WITH SAGE AND CRUSHED PUMPKIN SEED BRITTLE

2 3/4 cups all-purpose flour

4 whole eggs

3 yolks

1/8 cup extra virgin olive oil

2 cups pureed pumpkin

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar

1/8 teaspoon nutmeg

All-purpose flour or cornmeal for dusting

1 cup water

¼ cup butter

2 tablespoons sage, thinly sliced

4 tablespoons pumpkin seed brittle, crushed or amoretti cookies

2 tablespoons parsley, finely chopped

For the pasta - machine method: Place 3/4 pound of flour into bowl and add eggs, yolks and olive oil. Mix until all the ingredients are fully incorporated. Remove from bowl and knead in additional flour if needed until the dough is tacky but not sticky. (Remember to test the inside of the dough for this.) Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use. The dough may need more flour.

Well method: Make a well out of the flour and place the wet ingredients in center. Carefully mix the wet ingredients, then slowly work in some flour. Be careful not to break a hole in the well. Keep mixing the flour into the wet ingredients; knead in additional flour until the dough is tacky but not sticky. (Remember to test the inside of the dough for this.) Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use.

For the pumpkin filling: Place pureed pumpkin, cinnamon, brown sugar and nutmeg into a medium size mixing bowl and mix until fully incorporated. Hold for service.

Place one gallon of water into a pot, bring to a boil, then add enough salt to make the water taste salty. Roll out the pasta dough into sheets on a surface dusted with flour or cornmeal. Cut the sheets into 32 squares, about 3 by 3 inches. Place about one tablespoon of filling into each square. Lightly brush the corners of the dough with water then form them into a triangle, forcing out all of the air. Place butter into a large saute pan and cook over medium heat until the butter begins to turn brown. Place 16 of the raviolis onto a sheet pan with parchment and freeze for next time. Cook 16 of the raviolis by placing them into the boiling water and cook until they float. Drain, then place into the browned butter. Let the ravioli simmer in the butter for about one minute so they take on some of the flavor of the sauce, then add the sage and stir. Divide into four warm pasta bowls and garnish with the pumpkin seed brittle or amoretti cookies and parsley and serve.

MESCLUN SALAD WITH POMEGRANATE, GOAT CHEESE AND TOASTED ALMONDS WITH POMEGRANATE VINAIGRETTE

Serves 4

For the salad:

6 ounces Mesclun greens

1 cup pomegranate seeds

1 cup goat cheese, loosely crumbled

1/2 cup almond slices, toasted

Place mesclun greens in a large bowl and add ¾ cup pomegranate seeds, ¾ cup goat cheese and ¼ cup toasted almonds. (We will use the rest later for garnish.) Add the desired amount of vinaigrette (recipe below). Gently toss the greens until they are lightly coated with the vinaigrette and the other ingredients are mixed in. Portion the salad onto four chilled salad plates. Garnish with remaining pomegranate seeds, cheese and almonds. Serve immediately and enjoy!

For the pomegranate vinaigrette:

1 cup pomegranate juice

1/4 cup red wine vinegar

1 cup olive oil

1 tablespoon honey

1 1/2 teaspoons fresh thyme

3 tablespoons shallots, finely chopped

1 tablespoon parsley, finely chopped

Salt and pepper

Place all ingredients into a bowl and mix thoroughly. It is best if you can let the dressing sit for a few hours for the flavors to marry. This can be made a few days in advance.

"From the Whaler Cafe" offers recipes straight out of the culinary arts program at New London High School. Chef instructor Thomas Johnson recently took over the culinary arts program and will offer monthly highlights from his students' coursework.