INGREDIENTS

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