Yield: 2 servings
|½ cup||pecans; finely chopped, plus|
|1.00 tablespoon||toasted chopped pecans; for garnish|
|2.00 tablespoon||diced shallots|
|1.00 cup||homemade or canned cooked pumpkin|
|2.00||sheets homemade or prepared pasta|
|1||(about 9- by 13-inches each)|
|2.00||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@...
Recipe by: Emeril Lagasse
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