CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Essnce09 | 2 | Servings |
INGREDIENTS
1/2 | c | Pecans, finely chopped plus |
1 | T | Toasted chopped pecans, for |
garnish | ||
2 | T | Diced shallots |
3 | T | 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 | T | Chopped parsley, for garnish |
2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 690
Calories From Fat: 498
Total Fat: 57.6g
Cholesterol: 53.3mg
Sodium: 1061.3mg
Potassium: 866.9mg
Carbohydrates: 40.4g
Fiber: 10.5g
Sugar: 14.3g
Protein: 11g