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1 cup cooked pumpkin (canned is fine)
3 tablespoons diced bacon or pancetta (to give 2 tablespoons cooked)
2 tablespoons fresh grated parmesan (plus more to serve)
1 tablespoons breadcrumbs
salt, pepper, nutmeg
fresh lasagne pasta*
white truffle oil
4oz / 125g butter
fresh sage leaves
you will need:
*you will find fresh lasagne sheets in the refrigerated section of the supermarket, you can also order them on line (freshpasta.com).
truffled pumpkin ravioli
in a burnt butter sage sauce!
there is some magic to this dish: anyone I've ever served it to enters such a delirious state that they roll on their back, like a puppy waiting to have its belly rubbed
as it is, my buddy ate it so fast, I didn't have time to get a photo...I'll get one up on this page next time that I make it
mix: 1 cup cooked, mashed pumpkin; 2 tablespoons diced, fried (not crisp) bacon; 2 tablespoons grated parmesan; pinch each salt, pepper, nutmeg; 1 tablespoon breadcrumbs (they take the excess moisture from the pumpkin) and 1/4 teaspoon white truffle oil
taste: add more seasoning or truffle oil as desired
spoon: dessertspoonfuls of pumpkin mix along a laid out sheet of fresh lasagne pasta. dab some beaten egg in a square around each spoonful of pumpkin, fold the pasta sheet over. press around the edges to seal each bump of pumpkin, then cut into squares with a sharp knife. these ravioli can be made well ahead and kept in the fridge (ask marjorie for operating instructions)
heat: a pot of salted water to a rapid boil and add the ravioli. they will take about 4 minutes to cook. try one to make sure that it is 'al dente'
while: the ravioli cook, heat 1 stick of butter in a skillet, add 6-8 sage leaves. let the butter melt, fry and brown slightly. the sage should fry to a crisp
add: porcini mushrooms or brussel sprouts to the butter sauce if you like...you'll still have a delirious belly rubber in front of you!
take it over the top: make a second batch of ravioli mixing mashed carrot, parsnip and rutabaga; butter; parmesan; pepper and nutmeg. spoon onto a spinach pasta sheet, add a nugget of goat's cheese into each spoonful of filling, seal and cut into squares. serve both ravioli together for a full autumn vegie sensation!