RCP: Homemade Pasta - Pumpkin Ravioli with sage butter

Perfect entry into autumn........

Pumpkin Ravioli

Preparation

http://www.snakvin.com/foto/albums/user ... MG8761.JPG

Martin...this looks like a great recipe! What a great idea using the amarettis. I am going to try this. Thanks for posting it.

Hi Maria,

to add amarettis is classic italian and gives the pumpkin a certain extra flavour. I think for the next time I will add a bit more.........

Take care,
Martin

That looks great Martin! And perfect timing. We are picking up some cooking pumpkins this weekend and your recipe looks like a simple yet tasty way to enjoy the pumpkin meat.

That looks great Martin! And perfect timing. We are picking up some cooking pumpkins this weekend and your recipe looks like a simple yet tasty way to enjoy the pumpkin meat.

Dave,

I will certainly make next week also a pumpkin soup which is also very delicate. Stay tuned.........

Somewhere in Italy (Venice?) there is a tradition of grating licorice root over pumpkin pasta dishes. Bitter, but very yum.

P.S. Here is the ravioli form/mold I used for this recipy

http://www.amazon.com/dp/B000FFVDXS?smi ... nkCode=asn

I ate quite a bit of this in Italy recently (Cappellaci rather than Ravioli). I quite enjoyed the way they fried the sage which was much tastier than the garnish it may have appeared to be. Also caught a glimpse of some ladies making cappellaci pasta - so skilled, using but one hand and seemingly little concentration.

Also enjoyed the same pumpkin (zucca) filled pasta in chicken broth - great for a cold day or a head cold / raffradore (sp?)

regards

Ian

[Jenise]

I ate quite a bit of this in Italy recently (Cappellaci rather than Ravioli). I quite enjoyed the way they fried the sage which was much tastier than the garnish it may have appeared to be. Also caught a glimpse of some ladies making cappellaci pasta - so skilled, using but one hand and seemingly little concentration.

Also enjoyed the same pumpkin (zucca) filled pasta in chicken broth - great for a cold day or a head cold / raffradore (sp?)

regards

Ian

Ian, offhand I'm unfamiliar with cappellaci--what's the shape?

Ian, offhand I'm unfamiliar with cappellaci--what's the shape?

Jenise
I vaguely remember Bishop's hat being the description. A square of pasta folded diagonally and then the two (most acute) corners folded together.

Of course I'm now concerned it may called cappelletti instead (bah! these proliferation of names for pasta - which by all rights should taste the same regardless of shape, but experience speaks otherwise)

regards

Ian

Jenise,

here is a poto of cappellaci

http://cookalmostanything.blogspot.com/ ... ht-34.html