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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Grains Cooking liv, Import 1 Servings

INGREDIENTS

1 lb Roasted pumpkin flesh*
1/2 c Grated parmesan cheese
2 t Freshly chopped sage
Salt and pepper to taste
16 Won ton wrappers, thawed if
frozen
1 1/3 c Good quality chicken stock
2 T Toasted pine nuts
Chopped sage leaves
Coarsely grated parmesan
cheese

INSTRUCTIONS

To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in
half, scrape out seeds and string, and place cut side down in a
roasting pan. Roast until very tender, about 1 hour. When done,  scrape
out roasted flesh and set aside 1 pound.  To make the filling, combine
in a blender the roasted pumpkin, 1/3  cup of grated Parmesan, and
sage. Puree until smooth. Check for  consistency and taste. If needed,
add the remaining  Parmesan. Season to taste with salt and pepper and
cool.  Bring a kettle of salted water to a gentle boil for the ravioli.
Put 1 wrapper on a lightly floured surface and mound 1 level
tablespoon filling in center. Brush edges of wrapper with water and
fold wrapper in half to form a triangle, pressing around filling to
force out air. Transfer ravioli to a dry kitchen towel to drain. Make
more ravioli with remaining wrappers and filling in same manner,
transferring to towel and turning occasionally to  dry slightly.  Cook
ravioli in gently boiling water in 2 batches 6 to 8 minutes, or  until
they rise to surface and are tender. Do not let water boil  vigorously
once ravioli have been added. With a spoon transfer  ravioli to a paper
towel lined plate to drain.  In a saucepan, heat the chicken stock
until simmering. Ladle about  1/3 cup of stock into 4 individual
serving dishes, divide the ravioli  and garnish with toasted pine nuts,
freshly chopped sage and coarsely  grated Parmesan.  Yield: 4 appetizer
servings  Recipe by: Cooking Live Show #CL8994  Posted to MC-Recipe
Digest V1 #903 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Nov 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10867
Calories From Fat: 5913
Total Fat: 668g
Cholesterol: 2589.7mg
Sodium: 29210.3mg
Potassium: 1681mg
Carbohydrates: 568.3g
Fiber: 27.8g
Sugar: 18.3g
Protein: 656.1g


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