| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | A, S, P, E, C | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pumpkin or winter squash |
| 1 | tb | Unsalted butter |
| 1/4 | lb | Finely chopped prosciutto (optional) |
| 1 1/2 | tb | Chopped fresh sage; plus |
| Several whole sage leaves; for garnish | ||
| 1 | c | Heavy cream |
| 1/4 | c | Freshly grated parmesan cheese |
| Salt and freshly ground black pepper, to taste | ||
| 2 | pk | Wonton skins; at room temperature |
| Cornstarch for dusting ravioli | ||
| 1 | c | Chicken stock |
INSTRUCTIONS
Preheat the oven to 375 degrees. Split the pumpkin in half, scoop out the seeds, and bake 35 minutes. Remove from the oven and cool to room temperature. Scoop the pumpkin meat out of the skins. and discard the skins. Place the pumpkin pulp in the bowl of a food processor fitted with a metal blade and pulse to chop fine. Saute the pulp in the butter 2 minutes over medium-high heat. Add the prosciutto and chopped sage, and continue cooking two minutes more. Reduce the heat to low and add 1/2 cup of the heavy cream and half of the Parmesan cheese. Slowly reduce by half. Season with salt and lots of freshly ground black pepper and set aside until cool. Have a cup of water and a pastry brush ready beside your work surface. Lay out a few wonton skins and place 1 1/2 teaspoons of filling on the center of each. Brush all four edges of a second wonton skin with water. Place atop the first and press gently with your fingers to seal the edges and eliminate air pockets. As each wonton is completed, place it on a sheet pan covered with waxed paper lightly coated with cornstarch to prevent sticking. (Alternatively, the ravioli may be dusted with cornstarch.) Cover with plastic wrap and refrigerate until ready to use. They may be stored this way for as long as two days. To make the sauce, simmer the chicken stock and the remaining cream and Parmesan cheese in a saucepan over low heat 8 to 10 minutes. While the sauce is cooking, bring a large pot of salted water to a boil. drop in the ravioli and boil 2 to 3 minutes. Drain and place 5 to 6 ravioli per person on individual plates. Spoon several tablespoons of sauce over each portion. Garnish with sage leaves and freshly ground black pepper. Yield: 8 to 10 servings Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c. Michael Lomonaco 1995, published by Doubleday Recipe by: SHOW #TGSP96 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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