Horror Movie Night Cookbook


Ahh the crisp smell of Halloween… pumpkins, candy, jump scares, and psycho serial killers… okay, maybe not that last one. Whether you love Halloween or love horror movies, we have the perfect book for you! Filled with delicious food and cocktails recipes inspired by fan-favorite to classic horror films, The Horror Movie Night Cookbook is sure to add a spine-chilling taste to your next meal.

So to quote a famous final girl, “What are you waiting for?” Check out The Horror Movie Night Cookbook and make the perfect horror-theme dinner party for yourself or with your friends! Until then, recreate this Pumpkin Ravioli in a Brown Butter Sauce recipe inspired by Halloween (1978). Post your frighteningly delicious recreation and tag us @ulyssespress. Happy Halloween!


Jack-O’-Lantern Bites: Pumpkin Ravioli in a Brown Butter Sauce with Toasted Pecans — from The Horror Movie Night Cookbook

The iconic title sequence of the original Halloween (the only version you need to watch) shows a smiling and sparkling jack-o’-lantern, a fine contrast to the horror that is to follow.

Body Count: 6 servings | Prep Time: 40 minutes plus 1 hour for the dough to rest | Cook time: 45 minutes

For the Ravioli Dough:
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
4 large eggs
1 cup hot water

For the Pumpkin Filling:
8 ounces canned pumpkin puree, not spiced
2 tablespoons brown sugar
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon ground cinnamon
salt and black pepper, to taste

For the Brown Butter Sauce:
½ cup toasted and crushed pecans
4 ounces butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar


1. To make the ravioli dough, in a large bowl, mix the flour with the salt.

2. In a medium bowl, whisk the eggs and water until well blended.

3. Slowly add the egg mixture to the flour mixture until well incorporated. Knead the dough until firm. You don’t want it too wet, too sticky, or too dry. Roll the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for at least an hour.

4. While the dough rests, make the pumpkin filling by placing all the ingredients for the filling into a pot over medium heat. Stir to combine, but don’t allow the mixture to come to a boil. You want to burn off some of the liquid, so do not cover the pot. Heat for 10 to 12 minutes, or until most of the liquid has evaporated.

5. For the next steps, use a ravioli mold with 12 holes, although a cookie cutter or the top of a ramekin will work just as well. (If using a cookie cutter or ramekin top, it should be 2 to 2½ inches in diameter.) When the dough is ready, divide it into 4 parts and roll them all out on a floured surface using a rolling pin. You want the dough to be very thin. You don’t want it to stick to the surface, so lift it up every now and then as you roll.

6. Flour the ravioli mold and place the first layer on the mold so that it covers all 12 holes.

7. Fill the 12 indentations with the pumpkin mixture, being careful not to overfill.

8. Place the next layer of dough on top, and roll the rolling pin over the mold to cut the ravioli. You should have extra dough on the sides. Flip the mold to release the ravioli.

9. Repeat until you have made at least 24 ravioli.

10. Bring a large pot of water to a boil. Boil the ravioli for 5 minutes, then drain and set aside as you make the sauce.

11. For the sauce, first toast the pecans in an oven preheated to 350°F. Let them cool and place them in a ziplock bag. Crush the pecans with a rolling pin or meat hammer. Be careful not to damage whatever surface you are using.

12. Melt the butter in a large skillet over medium heat. Cook for about 4 minutes, or until the butter begins to just brown. Remove from the heat and add the balsamic vinegar and brown sugar. Stir to combine.

13. Add the ravioli to the skillet and spoon the sauce over them to coat. You can do this in batches if all the ravioli don’t fit at once.

14. Transfer the coated ravioli to plates and top with the toasted pecans.