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Pumpkin Ravioli with Leek and Sage Broth |
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Pumpkin Ravioli with Leek and Sage Broth - print recipe
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| Yield: |
| 8 |
| Ingredients: |
| LEEK AND SAGE BROTH |
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20 ml
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olive oil |
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1 lrg
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leek with white and light green parts |
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well rinsed and thinly sliced, (1 1/4 cups) |
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420 g
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canned vegetable broth |
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20 ml
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chopped fresh sage |
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1/8 tsp
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ground white pepper |
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1/4 cup
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water |
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20 ml
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cornstarch |
| PUMPKIN RAVIOLI |
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450 g
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canned solid-pack pumpkin |
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1/4 cup
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freshly grated Parmesan cheese, (optional) |
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1/2 tsp
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fennel seeds, , coarsely crushed |
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1/4 tsp
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salt |
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1/4 tsp
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grated nutmeg |
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0.8 kg
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fresh pasta sheets |
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purchased or homemade |
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| Method: |
8 SERVINGS LACTO/VEGAN
If you are adept at preparing homemade pasta. this recipe provides a chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods store or Italian market.
Broth: In large nonstick skillet, heat oil over medium heat. Add leek and cook, stirring often, until softened, about 5 minutes. Add broth, sage and pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour into broth mixture and simmer, stirring often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let stand at room temperature. Reheat just before serving.)
In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to seal. Transfer to a dry kitchen towel or sheet of wax paper. Repeat with remaining pasta strips and filling.
Place ravioli in plastic freezer bag and freeze up to 2 months.
To cook: Drop frozen ravioli into a large pot of boiling water. Return to boil; and boil until pasta is al dente (slightly firm to the bite), 5 to 8 minutes depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with warm broth. |
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