RAVIOLI WITH PUMPKIN SAUCE
Yield: Approximately 4 cups for 6 Servings
This wonderful combination is Italy’s newest favorite First course
4 pound “pie” pumpkin (The small, tender variety)
1/3 cup olive oil plus
2 tablespoons butter
1 medium onion, approximately one-half pound, peeled and cut into cubes
1 pound ripe plum tomatoes
1 level teaspoon salt
1/8 teaspoon white pepper, or more to taste
¼ cup heavy cream
2 nine ounce packages four cheese ravioli
3/4 cup or more coarsely-grated Pecorino, Romano or Parmesan cheese
| 1. |
Cut pumpkin in half. With a small knife, cut around the inside before removing seeds and stringy fiber with a grapefruit spoon. Save seeds on paper toweling to roast. Cut away the rind, slice the pulp into small pieces. Cook in the olive oil-butter, in a covered pan until very tender. Remove all but 1 cup to a food processor. (approximately 3 cups) Add the cubed onion and purée. |
| 2. |
Bring a small pot of water to a boil. Plunge tomatoes in for 2 seconds only. Remove immediately to cold, running water. Peel. Cut into halves. Remove seeds. Cut into tiny pieces with a knife. |
| 3. |
Combine puréed pumpkin mixture and tomatoes in a pot. Add the reserved pumpkin. Add salt and pepper. Stir in the cream and simmer gently over very low heat while cooking the ravioli. |
| 4. |
Drain ravioli and toss with the pumpkin sauce, adding half the grated cheese. Divide onto plates and sprinkle more cheese on top to serve. |
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