*  Exported from  MasterCook Mac  *

                             Pumpkin Ravioli

Recipe By     : http://www.oocities.org/val_james/
Serving Size  : 20   Preparation Time :0:30
Categories    : Pumpkin                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        pumpkin
   1      tablespoon    heavy cream
   1      tablespoon    butter
   1      tablespoon    cornmeal
   2      tablespoons   minced fresh sage
   2      teaspoons     minced fresh thyme
     1/2  teaspoon      salt
                        White pepper to taste
   1      pound         egg roll wrappers
   1                    egg -- lightly beaten
					
                        --SAUCE--
   1      tablespoon    butter
   2      large         shallots -- minced
   1      tablespoon    flour
   2      cups          chicken broth
                        Salt and white pepper to taste

Cut a "lid" in the top of the pumpkin, open and scoop out all the loose pulp
and seeds.  Divide pumpkin into six or eight pieces and pare off the outer
skin.  Cut into smaller chunks and steam for 10 to 15 minutes, or until
tender.

Puree pumpkin in a blender or food processor.  Add cream, butter,
cornmeal, half the sage, half the thyme, salt and white pepper.  Mix well.

Place one egg roll wrapper on a flat surface and brush it with beaten egg.
Place on heaping teaspoonful of puree in the middle of each quarter of the
sheet - four mounds per sheet.  Place another sheet of pasta exactly on top
of the first, pressing down lightly all around each mound from the centre
out to the edges.  With a crimping wheel, trim a small border off each
outer edge.  Use the crimper to cut the four squares apart, so that all four
sides of each square have the crimped pattern.  Place formed ravioli on a
tray or baking sheet.  Continue in the same way until all pasta sheets ar
used.  Bring a large pot of water to boil so it will be ready for the pasta.

SAUCE:  In a large frying pan, melt butter and saute shallots until wilted.
Add flour and cook over low flame for a minute or two, stirring
constantly.  In a separate pot bring broth to a boil.  Gradually add broth to
butter mixture and stir vigorously until sauce thickens a little.  Add
remaining sage and thyme, and salt and pepper to taste; set aside.

When water is boiling, add half the ravioli, bring back to a boil, and cook
over high flame for 4 to 5 minutes or until pasta is tender.  Remove with
slotted spoon to a strainer, drain carefully, then slide into sauce in frying
pan.  Bring water back to a boil and cook the other half the same way.
When ready to serve, bring sauce just to a boil and serve ravioli napped
with sauce in big shallow soup dishes.  Makes 30 to 40 large ravioli.

                   - - - - - - - - - - - - - - - - - - 


Per serving: 113 Calories; 2g Fat (18% calories from fat); 4g Protein; 19g
Carbohydrate; 17mg Cholesterol; 356mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Fat


Nutr. Assoc. : 0 0 0 0 3403 0 0 0 0 0 0 0 0 0 0 0 0
_____

Return to Val's Recipe Archive

Return to Homepage

Go to a list of other Recipe sites on the 'net"