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Receta Pumpkin Ravioli In Chicken Broth

by Global Cookbook

Ingredientes

1 lb Roasted pumpkin flesh* 1/2 c. Grated parmesan cheese 2 tsp Freshly minced sage     Salt and pepper to taste 16 x Won ton wrappers, thawed if frzn

1 1/3 c. Good quality chicken stock 2 Tbsp. Toasted pine nuts     Minced sage leaves     Coarsely grated parmesan cheese

Direcciones

1. To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in half, scrape out seeds and string, and place cut side down in a roasting pan. Roast till very tender, about 1 hour. When done, scrape out roasted flesh and set aside 1 lb..
2. To make the filling, combine in a blender the roasted pumpkin, 1/3 c. of grated Parmesan, and sage. Puree till smooth. Check for consistency and taste. If needed, add in the remaining
3. Parmesan. Season to taste with salt and pepper and cold.
4. Bring a kettle of salted water to a gentle boil for the ravioli.
5. Put 1 wrapper on a lightly floured surface and mound 1 level Tbsp. filling in center. Brush edges of wrapper with water and fold wrapper in half to create a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to
6. dry slightly.
7. Cook ravioli in gently boiling water in 2 batches 6 to 8 min, or possibly till they rise to surface and are tender. Don't let water boil vigorously once ravioli have been added. With a spoon transfer ravioli to a paper towel lined plate to drain.
8. In a saucepan, heat the chicken stock till simmering. Ladle about 1/3 c. of stock into 4 individual serving dishes, divide the ravioli and garnish with toasted pine nuts, freshly minced sage and coarsely grated Parmesan.
9. Yield: 4 appetizer servings

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