Pumpkin Ravioli With Prosciutto And Sage

If, as some Christians maintain, salvation can be forfeited, it then would be obvious that God's grace lacks everlasting power, that the life He bestows on believers is not eternal. A believer's hope could only be temporary. He would be in continual danger of losing salvation, because it would be dependent on his own faithfulness and power to avoid sin that would cast him back into lostness. If that were true, one's own power to sin would be greater than God's power to save, and any testimony given to unbelievers to bring them to salvation would be undermined.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		A, C, E, P, S	8	Servings

INGREDIENTS

1 1/2	lb	Pumpkin or winter squash
1	T	Unsalted butter
1/4	lb	Finely chopped prosciutto
		optional
1 1/2	T	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		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

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 263 Calories From Fat: 185 Total Fat: 21g Cholesterol: 76.9mg Sodium: 845.8mg Potassium: 158.4mg Carbohydrates: 3.9g Fiber: <1g Sugar: <1g Protein: 14.7g