To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice
PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and
wenty four depending on your ravioli cutter size - I get
boil.
Add fresh ravioli and cook for about 4
cook the ravioli in salted boiling water.
While the ravioli will be ready in 5 mins, melt the butter on low heat.
When the butter is melt, sprinkle with nutmeg and brown the sage leaves for about 3 minutes.
In the meantime, warm the olive oil over medium heat in a small frying pan and add hazelnuts until nuts are golden.
Drain the ravioli.
Pour the butter sage sauce over the ravioli and sprinkle with nuts, serve immediately.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
If using fresh pumpkin the original recipe states: Bring a large pot
Prepare ravioli according to package directions. Drain the ravioli and set aside, keep warm.
Meanwhile, in a skillet saute the green onions in the wine and butter over medium heat until the onions are softened and the butter is melted and begins to foam.
Stir in the pumpkin and heat through.
Remove from heat and blend in the cream, Parmesan cheese, salt, pepper, and the sage leaves, stirring well to combine.
TO SERVE:
Spoon the warm sauce over the ravioli. Garnish with Parmesan cheese, snipped parsley and toasted pine nuts.
eat and add the pasta sauce over low heat to simmer
To make pumpkin cheese filling, preheat the oven
br>Spread 1/2 cup sauce into greased 13x9-inch baking
Spoon pumpkin onto several layers
Combine pumpkin pie filling, ricotta cheese, cannellini
inch salt. Adjust seasoning. Remove sauce from heat until you're
tablespoon butter to each pumpkin half, and season with salt
rolling boil. Stir in ravioli and return to a boil
Boil pasta according to package directions.
In the meanwhile, cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon.
Stir sauce, pumpkin and sage into the shallots/wine. Cook, stirring occasionally, until heated through (about 3-4 min).
When pasta is finished cooking, drain, reserving 1/4 cup cooking water. Stir reserved water into sauce; toss with pasta.
Sprinkle with green onion and freshly grated parmesean cheese if you like. Season with ground black pepper.
ightly browned.
Separately, place ravioli in large pot of boiling