• Cook ground beef and drain fat before you add to crock pot or soup pan.
• Chop and then sautee the onion, jalepeno and garlic.
• Add vegetables in with the meat to the crock pot or soup pan.
• Add cans of tomatoes, tomato paste and all beans.
• Fill up the rest of your crock pot or soup pan with water (don't put in too much).
• Add salt, herbs and pepper to taste

Homemade Pasta

• In a medium bowl, whisk together flour and salt.
• Pour flour mixture out onto a clean surface.
• Using your hands, make a well in the center of the flour.
• Crack eggs into the well and use a fork to slowly whisk flour into eggs until a shaggy dough forms.
• Use your hands to knead dough until it is smooth and no longer sticky, about 5 minutes.
• Add flour to the surface as necessary to keep dough from sticking.
• Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.
• When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in the refrigerator.
• On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick.
• Fold short ends of dough to meet in the center of the rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick.

Pumpkin Filling

• Drain pumpkin by placing it in a fine mesh strainer set inside a large bowl.
• Cover the exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press the pumpkin.
• Let drain for 15 minutes.
• When the pumpkin has drained, transfer to a medium bowl.
• Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper.

Putting It All Together

• Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch.
• Using your finger, lightly wet in between each pile of filling with water.
• Gently lay a second piece of dough on top and press between filling to seal, making sure to press out as much air as possible.
• Using a biscuit cutter or knife, cut between each pocket to make individual ravioli. If desired, use fork tines to seal ravioli shut.
• Repeat with remaining dough and filling.
• Refrigerate until ready to cook.

• Peel, core and quarter your apples, thinly slice the apple quarters, setting aside the end pieces and roughly chopping those for about ½ cup of chopped apple pieces.
• Place peel and cores in a pan and set aside.
• Arrange the apple slices in a circle on the crust, slightly overlapping, 4cm in from the pastry edge.
• Spread chopped apple inside the circle, then arrange remaining slices in concentric circles on top, working towards the centre and overlapping slightly so there aren't any gaps.
• Fold pastry edge over to create a crust, pressing to seal. Chill for 15 minutes.

Bake

• Preheat your oven to 200 degrees and brush the edges of your pastry with butter.
• Sprinkle the apples with sugar and bake for 40-45 minutes until a nice golden brown color appears.

Make Caramel Sauce

• Meanwhile, add your apple juice and ½ cup of sugar to the pan with peels and cores. Cook over medium heat, stirring occasionally, for 20 minutes, then strain to separate from the solids.
• Return to pan and simmer for a further 10-15 minutes, stirring occasionally, until syrupy.
• Stir in your caramel and keep warm.
• Pour your sauce over the top of your tart and serve with icecream!