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Pumpkin Ravioli "Hats" Recipe

by Global Cookbook

Ingredients

4 Tbsp. Butter 3 Tbsp. Chopped shallots 1 c. Fresh pumpkin puree 3 Tbsp. Heavy cream 3 Tbsp. Grated Parmigiano-Reggiano cheese 1 pch Nutmeg

Salt to taste     Freshly-grnd black pepper to taste 1 x recipe Fresh Pasta rolled into wide     ribbons, about 1/2" thick see * Note 4 x Fresh sage leaves 1/4 c. Light brown sugar

Directions

1. In a large saute/fry pan, over medium heat, heat 2 Tbsp. of the butter. Add in the shallots and saute/fry for 1 minute. Add in the pumpkin puree and cook till the mix is slightly dry, about 2 to 3 min. Season with salt and pepper. Stir in the cream and continue to cook for 2 min. Remove from the heat and stir in the cheese and nutmeg. Season with salt and pepper.
2. Cut the pasta ribbon into 3-inch squares. Place 2 tsp. of the filling in the center of each pasta square. Bring one corner of the square to the other, forming a triangle and seal the pasta completely. Bring two of the corners together and seal tightly forming a "hat"-like shape.
3. Bring a pot of salted water to a boil. Add in the pasta "hats" and cook till al dente, about 2 to 3 min or possibly till the pasta floats and is pale in color. Remove the pasta from the water and drain well. Pat the pasta dry. Season the pasta with salt and pepper.
4. In a large saute/fry pan, heat the remaining 2 Tbsp. of butter. Add in the sage to the butter. Add in the pasta "hats" to the melted butter and saute/fry for 1 minute. Sprinkle the pasta with the brown sugar. Place the pan in the oven, on the top shelf and bake till the brown sugar is bubbly and golden brown on top. Remove the pan from the oven and serve. Garnish with parsley.
5. This recipe yields 4 appetizer servings.

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