Recipe - Pumpkin Ravioli In Chicken Broth

FOR RAVIOLI
1 pound Roasted pumpkin flesh*
One half cup Grated parmesan cheese
2 teaspoon Freshly chopped sage
Salt and pepper to taste
16 Won ton wrappers; thawed if
frozen
1 1/3 cup Good quality chicken stock

FOR GARNISH
2 tablespoon Toasted pine nuts
Chopped sage leaves
Coarsely grated parmesan
cheese

*To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in
half, scrape out seeds and string, and place cut side down in a roasting
pan. Roast until very tender, about 1 hour. When done, scrape out roasted
flesh and set aside 1 pound.

To make the filling, combine in a blender the roasted pumpkin, 1/3 cup of
grated Parmesan, and sage. Puree until smooth. Check for consistency and
taste. If needed, add the remaining

Parmesan. Season to taste with salt and pepper and cool.

Bring a kettle of salted water to a gentle boil for the ravioli.

Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon
filling in center. Brush edges of wrapper with water and fold wrapper in
half to form a triangle, pressing around filling to force out air. Transfer
ravioli to a dry kitchen towel to drain. Make more ravioli with remaining
wrappers and filling in same manner, transferring to towel and turning
occasionally to

dry slightly.

Cook ravioli in gently boiling water in 2 batches 6 to 8 minutes, or until
they rise to surface and are tender. Do not let water boil vigorously once
ravioli have been added. With a spoon transfer ravioli to a paper towel
lined plate to drain.

In a saucepan, heat the chicken stock until simmering. Ladle about 1/3 cup
of stock into 4 individual serving dishes, divide the ravioli and garnish
with toasted pine nuts, freshly chopped sage and coarsely grated Parmesan.

Yield: 4 appetizer servings

Recipe by: Cooking Live Show #CL8994

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997