Something Fancy

In my recent personal pumpkin quest I decided that sweet stuff was not enough, and there was a wide world of savory pumpkin recipes to be explored and tasted. While perusing the cookbook aisle (the one place you're sure to find me in any bookstore) the other day I happened upon one of Giada's with a recipe for Pumpkin Ravioli. Since the recipe called for a pound of pre-made ravioli I was enticed by the prospect of creating my own. A little help from Martha, and voila!

Pumpkin Ravioli.

I have to say that after all my efforts in the pasta preparation, I was a little nervous to actually make these for dinner, knowing my husband, his taste, and his need for 'meaty' dinners. So the ravioli actually hung out in a ziplock bag in the freezer for about 4 or 5 days before I finally donned my apron and whipped this dinner up. The verdict? One amazingly happy husband. We mmm-ed and ahh-ed over each bite and decided that this was a definite keeper; we also concluded that this was either the perfect appetizer (three or four to a person?), or an equally perfect accompaniment to a beautifully-grilled, maple-glazed porkchop. Oh dear, how autumnally delicious!

Pumpkin Ravioli w/ Sage Butter & Toasted Hazelnuts

combined & adapted from Giada & Martha Stewart

Ravioli:

1 3-lb sugar pumpkin

4 tsp. extra virgin olive oil

2 tsp. light brown sugar

1 lg egg

1/4 c. grated parmesan (I prefer shredded to the powder)

2 Tbs. ricotta cheese

1 tsp. shallot, chopped fine

pinch nutmeg

coarse salt and freshly ground pepper

1 1/2 lb fresh pasta (I used wonton wrappers- seriously awesome! Such a time-saver!)

Preheat oven to 375 F. Cut pumpkin in half lengthwise. Scoop out seeds and strings, discard. Transfer to a baking sheet lined with parchment or a silicone mat. Drizzle olive oil over each half; rub 1/2 tsp brown sugar into each. Roast, cut-side down, until pumpkin is easily pierced with a paring knife, about 1 hour. Let cool.

When cool enough to handle, scoop out flesh with a spoon. You'll need about 1 1/2 cups of puree, if there is excess refrigerate it and use in one of these recipes. Transfer flesh to a clean kitchen towel or cheesecloth and wring our excess liquid (mine wasn't excessively wet, so I just skipped this step). Place flesh in bowl of a food processor along with egg, parmesan, ricotta, shallot, and nutmeg. Process until smooth. Season with salt and pepper.

Lay 1 pasta sheet on work surface. Place 1 Tbs. filling every 3 inches. Place another sheet on top, pressing to seal between filling. Using a fluted pastry wheel, cut each ravioli into a 3" by 3" square. If using wonton wrappers, lay 8 out on work surface. Have a small cup of water handy for wetting the sides. Place 1-1 1/2 tsp in the center of each wrapper. Wet edges and top with another wrapper. Repeat. Transfer to baking sheet lined with parchment or silicone mat and freeze at least 30 minutes. At this point the ravioli may be stored in a ziplock bag or airtight container and kept frozen for up to 2 weeks.

Make the Ravioli w/ Sage Butter & Toasted Hazelnuts:

1/2 c. peeled, toasted hazelnuts, chopped

1/2 c. vegetable oil

1 lb pumpkin ravioli

1 stick unsalted butter

6 fresh sage leaves

1/2 c. grated parmesan

2 amaretti cookies

grated parmesan

In a large pot, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until the float to the top. Using a spider strainer, carefully remove the ravioli to a large platter in a single layer and tent with foil to keep warm. Be careful removing the ravioli, especially if you used wonton wrappers, so as not to cut them open. They're a little more fragile than normal pasta dough.

In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately with extra shredded parmesan to top if desired.