Pumpkin Ravioli In Chicken Broth

Retire from the world each day to some private spot, even if it be only the bedroom (for a while I retreated to the furnace room for want of a better place). Stay in the secret place till the surrounding noises begin to fade out of your heart and a sense of God’s presence envelops you… Listen for the inward Voice till you learn to recognize it. Stop trying to compete with others. Give yourself to God and then be what and who you are without regard to what others think… Learn to pray inwardly every moment. After a while you can do this even while you work… Read less, but more of what is important to your inner life. Never let your mind remain scattered for very long. Call home your roving thoughts. Gaze on Christ with the eyes of your soul. Practice spiritual concentration. All the above is contingent upon a right relation to God through Christ and daily meditation on the Scriptures. Lacking these, nothing will help us; granted these, the discipline recommended will go far to neutralize the evil effects of externalism to make us acquainted with God and our own souls.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

1	lb	Roasted pumpkin flesh*
1/2	c	Grated parmesan cheese
2	t	Freshly chopped sage
		Salt and pepper to taste
16		Won ton wrappers, thawed if
		frozen
1 1/3	c	Good quality chicken stock
2	T	Toasted pine nuts
		Chopped sage leaves
		Coarsely grated parmesan
		cheese

INSTRUCTIONS

To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in
half, scrape out seeds and string, and place cut side down in a
roasting pan. Roast until very tender, about 1 hour. When done,  scrape
out roasted flesh and set aside 1 pound.  To make the filling, combine
in a blender the roasted pumpkin, 1/3  cup of grated Parmesan, and
sage. Puree until smooth. Check for  consistency and taste. If needed,
add the remaining  Parmesan. Season to taste with salt and pepper and
cool.  Bring a kettle of salted water to a gentle boil for the ravioli.
Put 1 wrapper on a lightly floured surface and mound 1 level
tablespoon filling in center. Brush edges of wrapper with water and
fold wrapper in half to form a triangle, pressing around filling to
force out air. Transfer ravioli to a dry kitchen towel to drain. Make
more ravioli with remaining wrappers and filling in same manner,
transferring to towel and turning occasionally to  dry slightly.  Cook
ravioli in gently boiling water in 2 batches 6 to 8 minutes, or  until
they rise to surface and are tender. Do not let water boil  vigorously
once ravioli have been added. With a spoon transfer  ravioli to a paper
towel lined plate to drain.  In a saucepan, heat the chicken stock
until simmering. Ladle about  1/3 cup of stock into 4 individual
serving dishes, divide the ravioli  and garnish with toasted pine nuts,
freshly chopped sage and coarsely  grated Parmesan.  Yield: 4 appetizer
servings  Recipe by: Cooking Live Show #CL8994  Posted to MC-Recipe
Digest V1 #903 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Nov 12, 1997

A Message from our Provider:

“God owns you, and every molecule you have ever touched”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10867 Calories From Fat: 5913 Total Fat: 668g Cholesterol: 2589.7mg Sodium: 29210.3mg Potassium: 1681mg Carbohydrates: 568.3g Fiber: 27.8g Sugar: 18.3g Protein: 656.1g