Cost per serving $0.38 view details
- 1 c. canned pumpkin
- Â Â (abt half of a 15-ounce can)
- 2 Tbsp. finely-minced Cremona fruit in
- Â Â mustard syrup - (optional, see comments)
- 1/4 c. fresh-grated parmesan cheese
- 2 Tbsp. finely-crushed amaretti
- Â Â (or possibly other almond macaroon cookies)
- 1 Tbsp. fine dry bread crumbs
- 1/8 tsp fresh-grated nutmeg
- 1/4 tsp salt
- 1 Tbsp. brandy
- 2 c. unbleached all-purpose flour - (about)
- Â Â (or possibly regular all-purpose flour)
- 1/4 tsp salt
- 3 lrg Large eggs
- 2 lrg egg yolks
- 1/2 c. butter or possibly margarine - (1/4 lb)
- 1/3 c. fresh sage leaves - (lightly packed) rinsed, dry
- 1/2 c. fresh-grated parmesan cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- To make Filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.
- To make Pasta: In a food processor, whirl 2 c. flour and salt to blend; add in Large eggs and egg yolks, and whirl till dough holds together (or possibly in a bowl, mix ingredients with a fork). Scrape pasta dough onto a lightly floured board and roll to coat with flour. Knead till dough feels smooth, adding flour as required to prevent sticking, about 1 minute if mixed in a food processor, 15 min if stirred. Cover dough with plastic wrap and let rest 10 to 15 min.
- Divide dough in half and shape each portion into a smooth ball. Roll each ball through a pasta machine to 1/16-inch thick, or possibly roll on a floured board. With a floured 2 3/4-inch round cutter, cut out 48 to 50 pasta rounds. Reroll dough as needed; throw away excess.
- Spoon an equal portion of filling onto center of each pasta round (about 1 tsp.). Moisten pasta rims with water, fold over to enclose filling, and press edges with fork tines to seal. Arrange filled pasta on a floured surface (or possibly 10- by 15-inch baking pans, if making ahead); let dry 10 min, turn over, and dry 20 min longer (or possibly cover airtight and chill).
- Bring 4 qts water to a boil in a 7- to 8-qt pan over high heat; add in half the pasta and cook, stirring occasionally, till tender to bite, 8 to 10 min. As they are cooked, transfer with a slotted spoon to a rimmed ovenproof platter; cover with foil and keep hot on an electric warming tray or possibly in a 250 degrees oven. Repeat to cook remaining pasta.
- To make Sauce: In an 8- to 10-inch nonstick frying pan over high heat, heat butter. Add in sage leaves and stir often till darker green, about 30 seconds. Immediately, pour over the filled pasta, sprinkle with 1/2 c. parmesan cheese, and add in salt and pepper to taste.
- This recipe yields 10 to 12 servings.
- Comments: Cremona fruit in mustard syrup is available at Italian food markets and upscale delicatessens. Instead of making the pasta (steps 2 and 3), you can use 48 to 50 gyoza (Japanese equivalent to potstickers) skins; moisten edges with water and press with fingers to seal. Don't dry (step 4); drape with plastic wrap as shaped. Cook filled gyoza only 2 to 3 min (step 5). If filling pasta or possibly gyoza skins up to 1 day ahead, refrigerateairtight; freeze up to 6 weeks. Or possibly purchase about 3 pounds cheese-filled ravioli and serve with the sauce.
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|Amount Per Serving||%DV|
|Serving Size 66g|
|Recipe makes 10 servings|
|Calories from Fat 106||49%|
|Total Fat 12.0g||15%|
|Saturated Fat 6.74g||27%|
|Trans Fat 0.0g|
|Total Carbs 20.98g||6%|
|Dietary Fiber 1.2g||4%|