Last week we started taking a look at pumpkin recipes that tied into our theme of October comfort food. As promised today we offer up a second dish utilizing the pumpkin with a great home made ravioli and a brown sugar glaze.
I love brown sugar glaze with this recipe. My mom used to make sweet potato gnocchi and I remember the first time she tried them with this topping. It was a real change of pace and began for her a new approach to Italian cooking. She began to think more contemporary without losing her traditional roots. Her cooking rose to new heights and we benefited by sharing some great meals.
Our family Gnocchi recipe appears in my first eBook “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.” Go check it out.
OK, back to Pumpkin Ravioli. When my mom put this together she made her own dough, and you should also but making your own dough takes time.
I have discovered a little shortcut which makes this dish so easy you can whip it together after you’ve come home from work. My shortcut? I cheat and buy fresh lasagna sheets. I get out the rolling pin, sprinkle some flour on the sheets and get them thin enough to make a quality ravioli.
Ingredients for the Filling:
- 1 can (28oz.) pumpkin puree
- 1 egg lightly beaten
- 4 Tbsp. grated Parmesan
- 1/4 tsp. grated nutmeg (grate it yourself)
- 1/4 tsp. salt
- 1 Tbsp. seasoned Italian bread crumbs
A little bit of information on these ingredients before we continue. If you have fine sea salt use it, but avoid the coarse version. Buy a piece of nutmeg and grate it into the mix with a cheese grater. The nutmeg really adds a distinct flavor and is an ingredient used in many Italian dishes. The bread crumbs help bind the ingredients and if you can afford Parmigiano-Reggiano, go for it.
In a bowl combine the pumpkin puree, the egg yolk, cheese, nutmeg and salt. Mix well and add the bread crumbs as needed to bind the mixture. Set the filling aside’
Break out your lasagna sheets and using the rolling pin with flour approach, get two sheets nice and thin. Lay them out side by side and on one sheet, drop spoon sized portions of the mixture side by side down one sheet. Place the second sheet over the top and press around the edges of the ravioli, Cut the ravioli with a pizza cutter.
Once all the ravioli are assembled it’s time get cooking. Remember fresh pasta of any kind cooks much faster and you need to stay on top of the pot during this process. Bring 5 plus quarts of salted water to a boil and gently add a few of you pumpkin ravioli. They will cook in 3 to 5 minutes but I wait until they float, give them another minute and remove to a warm bowl with a slotted spoon. Continue until all the ravioli are done, and cover the bowl to keep them warm. Sprinkle just a touch of olive oil to keep from sticking.
In a skillet add two Tbsp. of butter and one Tbsp. of olive oil. When the butter melts and the mix is hot, stir the two together. Pour over the ravioli and immediately sprinkle brown sugar over the top to coat the dish. Garnish with chopped parsley and toasted almond or walnuts. Serve immediately and enjoy.
I look for a nice Valpolicella Ripasso to go with this ravioli dish. Try this one to start:
Tommasi Ripasso Valpolicella 2010 $24.99 – Worth every penny, intense ruby red in color with a spicy sweet cherry flavor. Well balanced and full of flavor. CLICK HERE.
There you have it, our second comfort food recipe for October, using pumpkin as an ingredient.