Thanks for the recipes. I bought a bushel of sweet potatoes from a farmer a month or so ago. I love to cook them in the microwave and eat them plain, skin and all.
Carlo--I had pumpkin ravioli in Rome back in April. They were delicious! Do you have any suggestions in that regard?!?
(You have no idea how excited I am about this thread!!!)
Blue Eyes (and all),
Don't miss all the recipes in last year's thread
http://www.freerepublic.com/focus/f-news/1278039/posts
Some may be repeated, some may not.
And no, I am not advocating killing this thread and heading over there. It's just a reference.
Pumpkin Ravioli
This is a bit of a quickie recipe but very authentic tasting.. enjoy!1) Combine pumpkin, Parmesan, prosciutto, sage, cream, salt, and pepper.
- 3 cups pumpkin puree
- 1/3 cup grated Parmesan cheese
- 2 teaspoons freshly chopped sage
- 1/4 pound finely chopped prosciutto, optional
- 1/4 cup heavy whipping cream
- salt and pepper to taste
- 16 won ton wrappers (of course you can always make your own pasta, it isn't that hard)
- 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
- 1-1/3 cups chicken broth
- chopped sage leaves and grated Parmesan cheese for garnish
2) For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling some filling onto the center of the wrapper.
3) Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece.
Press edges with a fork to secure edges.
4) Boil a large pot of water. Carefully lower the ravioli into the pot. Cook 4-5 minutes (they will rise to the surface). Drain.
5) Heat the chicken broth until simmering. Toss ravioli with chicken broth.
Garnish with toasted pine nuts, sage, and Parmesan cheese.
Serve 4-6