Baker bio: Prestigiacomo, 76, is a native New Yorker who traces his roots and food traditions back to Sicily. He watched both his mother and grandmother make the ravioli that is the basis of this recipe. Ravioli were particularly popular during Saint Joseph¿s Day on March 19 when ravioli were filled with chick peas or a sugary ricotta. Prestigiacomo and his wife Caroline - they've been married 53 years - have always cooked, but he just self-published a cookbook - 'Flavors of Sicily, Southern Italy and More: Family and Friends Recipes.' It includes family recipes as well as contributions from members of the community where he now lives. The recipe: Sweet pumpkin cream ravioli Why it's so good: Ravioli meets Thanksgiving in this riff on a traditional Italian treat. It can fried in oil or baked in the oven
Ginny Dixon, Correspondent.
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