From
A Past Edition OfThe New Orleans Menu Daily
By Tom Fitzmorris
Pumpkin Ravioli
This is made from fresh pasta, using a ravioli mold that you can buy it at any gourmet shop. It consists of a small metal rack with holes, and a plastic mold to push the pasta down through the holes to make space for the stuffing.
Filling:
2 Tbs. butter
1 cup pumpkin meat, chopped into fine dice
4 oz. fresh spinach, well washed and coarse stems removed
1 Tbs. shallots, chopped
1/2 tsp. chopped garlic
1 Tbs. Cognac
Pinch nutmeg
1/8 tsp. sage, or four leaves fresh
1/2 tsp. crushed red pepper
1 tsp. chopped Italian parsley
Salt and pepper to taste
Pinch nutmeg
1 Tbs. grated Parmesan cheese
1 egg yolk, beaten
Sauce:
1 tsp. chopped garlic
1/4 cup dry white wine
1 cup whipping cream
1/4 cup Parmesan cheese
1 tsp. salt
1/4 tsp. white pepper
1. Heat the butter in a
skillet over medium heat and saute the pumpkin, spinach, and shallots
until soft. Add all the rest of the ingredients except the egg yolk,
and cook for about two minutes.2 Tbs. butter
1 cup pumpkin meat, chopped into fine dice
4 oz. fresh spinach, well washed and coarse stems removed
1 Tbs. shallots, chopped
1/2 tsp. chopped garlic
1 Tbs. Cognac
Pinch nutmeg
1/8 tsp. sage, or four leaves fresh
1/2 tsp. crushed red pepper
1 tsp. chopped Italian parsley
Salt and pepper to taste
Pinch nutmeg
1 Tbs. grated Parmesan cheese
1 egg yolk, beaten
Sauce:
1 tsp. chopped garlic
1/4 cup dry white wine
1 cup whipping cream
1/4 cup Parmesan cheese
1 tsp. salt
1/4 tsp. white pepper
2. Puree the mixture in a food processor, then strain through a sieve. (A food mill will do both at the same time.)
3. Place one side of a fresh pasta sheet over the ravioli form. Use the plastic mold to make depressions in the pasta sheet. Brush the pasta on the form with beaten egg.
4. Spoon in about a teaspoon of the pumpkin stuffing. Fold the other half of the pasta sheet on top of the stuffing. With
a rolling pin, press down the top of the pasta to seal. Cut out the individual ravioli with a knife. Check each raviolo to make sure the stuffing is sealed in all the way around.
5. Cook the ravioli in a pot of boiling water with a little oil and salt. Cook a few at a time to keep them from sticking together or damaging one another. It generally takes about four
to six minutes of cooking in boiling water to cook ravioli al dente.
6. To make the sauce, bring the wine to a boil and cook with the garlic until most of the liquid has dried out. Add the cream and reduce by about a third. Stir in the Parmesan cheese, salt, and pepper. The cheese should melt into the sauce.
7. Nap the ravioli with the sauce and serve.
Makes about four entrees or eight appetizers.
Click here for an index of recipes from past editions.
© 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com