Yield: 2 servings
Measure | Ingredient |
---|---|
½ cup | pecans; finely chopped, plus |
1.00 tablespoon | toasted chopped pecans; for garnish |
2.00 tablespoon | diced shallots |
3.00 tablespoon | butter |
1.00 cup | homemade or canned cooked pumpkin |
2.00 \N | sheets homemade or prepared pasta |
1 \N | (about 9- by 13-inches each) |
2.00 \N | eggs; beaten, for egg wash |
1.00 tablespoon | chopped parsley; for garnish |
2.00 tablespoon | parmesan cheese; for serving |
In a small skillet sweat ½ 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-17-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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