INGREDIENTS

INSTRUCTIONS

* Note: See the "Fresh Pasta" recipe which is included in this collection.
In a large saute pan, over medium heat, melt 2 tablespoons of the butter.
Add the shallots and saute for 1 minute. Add the pumpkin puree and cook
until the mixture is slightly dry, about 2 to 3 minutes. Season with salt
and pepper. Stir in the cream and continue to cook for 2 minutes. Remove
from the heat and stir in the cheese and nutmeg. Season with salt and
pepper. Cut the pasta ribbon into 3-inch squares. Place 2 teaspoons of the
filling in the center of each pasta square. Bring one corner of the square
to the other, forming a triangle and seal the pasta completely. Bring two
of the corners together and seal tightly forming a "hat"-like shape. Bring
a pot of salted water to a boil. Add the pasta "hats" and cook until al
dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Pat the pasta dry. Season
the pasta with salt and pepper. In a large saute pan, melt the remaining 2
tablespoons of butter. Add the sage to the butter. Add the pasta "hats" to
the melted butter and saute for 1 minute. Sprinkle the pasta with the brown
sugar. Place the pan in the oven, on the top shelf and bake until the brown
sugar is bubbly and golden on top. Remove the pan from the oven and serve.
Garnish with parsley. This recipe yields 4 appetizer servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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