When we lived in northern Italy, pumpkin ravioli was a popular dish in the fall. Imagine my delight when I found a recipe for the filling recently.
The recipe comes from the book Step by Step Italian Cooking, by Maxine Clark. Many of you are aware of my marathon quest to database the few recipes I use from every cookbook in my collection. This book is one of the last I need to tackle, and I’ve narrowed it down to 2-3 recipes to feature here on the blog before I send the book off to Goodwill for someone else to enjoy.
What you need:
1 pound mashed cooked pumpkin, 2 egg yolks, 1 ˝ ounces grated Parmesan cheese, 5 freshly chopped sage leaves, ˝ tsp salt, a pinch of nutmeg.
What you do:
Mash all of the ingredients together and spoon into a piping bag from your cake frosting gear. Pipe into the center of your pasta-lined ravioli mold, or space across evenly on a flat piece of pasta dough before topping with another and pressing to seal around the mounds of filling. Or you could use wonton wrappers for easier ravioli making. Cook your filled pasta as normal, and serve with a mixed green salad and a nice bottle of wine.
This recipe should also be able to work with canned pumpkin, although you may need a few bread crumbs to dry it out a bit. Consider tossing some pumpkin seeds on top for extra flair.
Photo Credit: Julie Jordan Scott
