Name: Pumpkin-Pecan Ravioli
Ingredients: 1/2 c Pecans; finely chopped, plus; 1 tb Toasted chopped pecans; for garnish; 2 tb Diced shallots; 3 tb Butter; 1 c Homemade or canned cooked pumpkin; 2 Sheets Homemade or prepared pasta; (about 9- by 13-inches each); 2 Eggs; beaten, for egg wash; 1 tb Chopped parsley; for garnish; 2 tb Parmesan cheese; for serving

What is the worst the opposition can do? Kill you – though doubtless that will occur, at least for now, in this country. But even if that were case, the Scripture strips away that excuse citing that death for the Christian is the greatest event possible because only death has the ability to break the seal and usher you into inexpressible glory. Could the problem be that we simply have a too great a fascination with the things going on here and not enough desire to spend eternity with Christ? If we really “prefer” to be “home with the Lord” (2 Cor. 5:8), intimate, personal, visible communion with Christ that far exceeds our communion with Christ here (Heb. 11:10, 13), then we must be “absent from the body” (2 Cor. 5:8). In other words, we must die. Therefore death from that perspective doesn’t sound so bad. Only death can release me from “absent from the Lord” to be “home with the Lord.” So the worst the enemy can do is send me to paradise!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Essnce09	2	servings

INGREDIENTS

1/2	c	Pecans; finely chopped, plus
1	tb	Toasted chopped pecans; for garnish
2	tb	Diced shallots
3	tb	Butter
1	c	Homemade or canned cooked pumpkin
2		Sheets Homemade or prepared pasta
		(about 9- by 13-inches each)
2		Eggs; beaten, for egg wash
1	tb	Chopped parsley; for garnish
2	tb	Parmesan cheese; for serving

INSTRUCTIONS

In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of
butter until shallot is tender, about 5 minutes. Let cool. In a small bowl,
combine pecan mixture with pumpkin. On a lightly-floured surface, spread
out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals
and top with second pasta sheet; press between mounds of filling to seal,
squeezing out air. Use a ravioli wheel to cut into ravioli. Bring a large
pot of salted water to a boil. Drop in ravioli and cook until they float to
the surface and are tender, 8 to 10 minutes, depending on their freshness.
In a large skillet melt remaining 2 tablespoons butter over low heat. Drain
ravioli in a colander, transfer to skillet and toss in butter to coat. Add
remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with
Parmesan. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-17-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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