Get the latest Sagey recipes from Group Recipes. http://www.grouprecipes.com/tag/sagey ARTICHOKE HEARTS TOSCANA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stephens Estate in Greenville, Texas in 1987. http://www.grouprecipes.com/89593/artichoke-hearts-toscana.html This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dish, if you can stop yourself at that! The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also. Makes 100 Ravioli, 10 servings total. http://www.grouprecipes.com/84061/pumpkin---filled-purple-pasta.html A great way to use up leftover canned pumpkin, this freezes very well and adds a delicious Autumn feel to any pasta you like: tortellini, ravioli or even cannelloni! If you are freezing this, stick it in a big Ziploc so that when you thaw it for use, just snip a corner and it's a pre-made piping bag! http://www.grouprecipes.com/83675/pumpkin---herb-ravioli-filling.html SAUSAGE PATTIES WITH FRESH HERBS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Oliver Estate in Fort Worth, Texas in 1997. http://www.grouprecipes.com/83095/sausage-patties-with-fresh-herbs.html These are a spicy sausage muffin. Combining the wet & dry ingredients is a bit more difficult than most muffin recipes. http://www.grouprecipes.com/78341/spicy-sausage-muffins.html Beautiful and different side dish for the Thanksgiving turkey! My family adores this. Courtesy chef Dan Lewis, Sutton Place Gourmet http://www.grouprecipes.com/78222/jack-b-little-risotto.html Velvety smooth soup topped with crispy bacon and croutons add textural contrast that just make this soup burst with flavor. As an added treat, top witha dollop of cranberry compote which lends a tartness to this naturally sweet root. http://www.grouprecipes.com/34311/roasted-butternut-squash-soup.html This recipe came from an estate sale. I obtained it when I purchased the family collection from the Glib Estate in Mesquite, Texas in 1982. http://www.grouprecipes.com/29893/herb-roasted-pork-tenderloin.html