Ingredients Weight Measure
Pumpkin, solid pack 2 cups
TABASCO® Garlic Pepper Sauce 3 Tbsp.
Asiago or Parmesan cheese, grated 1 cup
Breadcrumbs, dry 1/4 cup
Corn flour 2 Tbsp.
Pure maple syrup 1 Tbsp.
Egg, yolks 2 ea.
Green onions, chopped fine 1/2 cup
Garlic, roasted, pureed 2 Tbsp.
Cinnamon, ground 1/4 tsp.
Orange, peel, grated 1/4 tsp.
TABASCO® brand Original Red Sauce 2 tsp.
Salt 1-1/2 tsp.
Wonton skins, 3-1/2" size 100 ea.


Ingredients Weight Measure
Chicken stock 6 cups
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Andouille sausage, cut in ten 1/4" slices 10 oz.
Tumeric 1/2 tsp.
Red bell pepper, diced 1" 1 ea.
Green onion, cut in 1" lengths 5 ea.
Vegetable oil 3 Tbsp.
Sage, leaves, fresh 1 oz.
Cilantro, fresh, chopped 2 Tbsp.
Lime, juice, fresh 1/4 cup
Avocado, cut in 8 slices, dipped in lemon juice 4 ea.


  1. Add 1 Tbsp. salt to a 7-8 qt. saucepan of water and bring to a boil.
  2. Combine all Rabascioli ingredients except wonton skins in a large mixing bowl. Stir until thoroughly mixed.
  3. Top each skin with a scant Tbsp. of filling. Moisten edges with a pastry brush dipped in water. Cover with second skin, press to seal and place on a rack to dry. At this point, Rabiscioli could be refrigerated for 24 hours or frozen for up to a month.
  4. To prepare the Sauce, simmer chicken stock in a 2-qt. saucepan with TABASCO® Garlic Pepper Sauce, sliced sausage and turmeric for 20 minutes.
  5. While stock is simmering, drop Rabascioli into boiling salted water 10 at a time. Cook 2-3 minutes or until they rise to the surface. Remove with a slotted spoon to an oiled sheet pan and keep warm. Repeat until all Rabascioli have been cooked.
  6. Remove sausage slices from stock and reserve.
  7. Add diced peppers and green onions to stock and simmer 5 minutes.
  8. Fry fresh sage leaves in hot oil until crisp. Drain well.
  9. Remove sauce from heat and add cilantro, lime juice and sage leaves.
  10. For each serving, plate 4 Rabascioli in a wide shallow soup bowl in a fan shape. Place 3 slices of avocado on outside edges, and in the center, place a slice of andouille sausage. Ladle 1 cup sauce over the top and serve with TABASCO® Original Red Sauce on the side.