Stir in pumpkin, sage, salt, and pepper.
Cook ravioli in boiling water
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.
Slice seeded pumpkin in half and roast until
Combine pumpkin, egg, salt & pepper.
Hold
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.
If using fresh pumpkin the original recipe states: Bring a large pot
oo sticky.
Dice the pumpkin and cook in boiling water
o a boil. Stir in ravioli and return to a boil
sing pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed
o the pan with the pumpkin. Cook over a slightly higher
lace half the sage and all of the pumpkin and garlic in
then stir in the chopped sage, and cook 2 more minutes
Place butter and sage leaves (or ground sage) in a saute pan over medium high heat and cook until butter just turns golden brown.
Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.
Whisk gently until combined.
Add salt and pepper to taste.
Cook tortellini in boiling salted water according to package directions, drain, and toss into saute pan with warm sauce.
Place pasta and sauce over medium heat and toss until well coated.
Remove from heat, toss with Parmesan cheese and serve.
ver, add onions, carrots, and pumpkin and cook until chicken is
In a large saucepan, bring the milk and water to a boil over medium heat.
Add in pumpkin and salt; stir using a whisk.
Lower heat to low and gradually whisk in polenta.
Cook polenta 1 minute or until thick.
Remove from heat.
Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
Top with shaved parmesan--serve immediately.
hicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a
ogether the pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour
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.
edium bowl, sift together flour, pumpkin pie spice and baking powder
Mix sugars& flour.
In a separate bowl, mix pumpkin, yolks & molasses together.
Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture.
Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites.
Mix well& pour into pie shells.
Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.