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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