Recipe - Pumpkin Ravioli With Prosciutto And Sage

1 One half pound Pumpkin or winter squash
1 tablespoon Unsalted butter
One fourth pound Finely chopped prosciutto
(optional)
1 One half tablespoon Chopped fresh sage; plus
Several whole sage leaves;
for garnish
1 cup Heavy cream
One fourth cup Freshly grated parmesan
cheese
Salt and freshly ground
black pepper, to taste
2 pack Wonton skins; at room
temperature
Cornstarch for dusting
ravioli
1 cup Chicken stock

Preheat the oven to 375 degrees. Split the pumpkin in half, scoop out the
seeds, and bake 35 minutes. Remove from the oven and cool to room
temperature. Scoop the pumpkin meat out of the skins. and discard the
skins. Place the pumpkin pulp in the bowl of a food processor fitted with a
metal blade and pulse to chop fine. Saute the pulp in the butter 2 minutes
over mediumhigh heat. Add the prosciutto and chopped sage, and continue
cooking two minutes more. Reduce the heat to low and add One half cup of the
heavy cream and half of the Parmesan cheese. Slowly reduce by half. Season
with salt and lots of freshly ground black pepper and set aside until cool.

Have a cup of water and a pastry brush ready beside your work surface. Lay
out a few wonton skins and place 1 One half teaspoons of filling on the center
of each. Brush all four edges of a second wonton skin with water. Place
atop the first and press gently with your fingers to seal the edges and
eliminate air pockets. As each wonton is completed, place it on a sheet pan
covered with waxed paper lightly coated with cornstarch to prevent
sticking. (Alternatively, the ravioli may be dusted with cornstarch.) Cover
with plastic wrap and refrigerate until ready to use. They may be stored
this way for as long as two days.

To make the sauce, simmer the chicken stock and the remaining cream and
Parmesan cheese in a saucepan over low heat 8 to 10 minutes. While the
sauce is cooking, bring a large pot of salted water to a boil. drop in the
ravioli and boil 2 to 3 minutes. Drain and place 5 to 6 ravioli per person
on individual plates. Spoon several tablespoons of sauce over each portion.
Garnish with sage leaves and freshly ground black pepper.

Yield: 8 to 10 servings

Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday

Recipe by: SHOW #TGSP96

Posted to MCRecipe Digest V1 #921 by Sue suechef@sover.net on Nov 23,
1997