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Credit: John Brandt-Lee, chef/owner, Avalon, West Chester, Pennsylvania, and Avalon Bistro, Downingtown, Pennsylvania
The National Culinary Review, October 2014
1 whole pumpkin
2 T. cooking oil
Salt and pepper, to taste
¼ cup ricotta
¼ cup Parmesan cheese
¼ t. freshly grated nutmeg
¼ t. ground cinnamon
2 fresh pasta sheets cut in 3-inch circles or 4-inch squares
2 egg yolks
Flour, for dusting
4 T. unsalted butter
4 sage leaves
2 T. amaretti cookies, crushed
1. Slice pumpkin lengthwise; scoop out seeds, discard. Oil flat sheet pan. Season flesh side of pumpkin with salt and pepper; lay on pan flesh-side down. Bake at 350ºF until soft, about 1 hour. Remove from oven; cool. Scoop out pumpkin; discard skin. Place pumpkin in colander over bowl. Cover with plastic; refrigerate overnight to remove moisture.
2. Puree pumpkin until smooth. Mix pumpkin, ricotta, Parmesan, nutmeg, cinnamon, salt and pepper in large mixing bowl. Lay half pasta cuts on table or cutting board. Apply 1 T. pumpkin filling to center of each, leaving ½-inch border around filling. Brush with egg yolk; top with remaining dough cuts. Press air out, sealing firmly. Dust lightly with flour (to keep raviolis
3. Boil in lightly salted water until tender, about 2-3 minutes. Reserve 1 T. pasta water.
4. In large skillet over medium heat, melt butter with sage and pinch of salt until foams and becomes light-brown. Add cooked raviolis and reserved pasta water; toss. Remove to serving platter; top each with small amount crushed amaretti cookies.
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