Pumpkin-Pecan Ravioli

Recipe Ingredients

1/2 cup	73g / 2.6oz	Pecans - finely chopped, plus
1 tablespoon	15ml	Toasted chopped pecans - for garnish
2 tablespoons	30ml	Diced shallots
3 tablespoons	45ml	Butter
1 cup	237ml	Homemade or canned cooked pumpkin
2		Homemade or prepared pasta
		(about 9- by 13-inches each)
2		Eggs - beaten, for egg wash
1 tablespoon	15ml	Chopped parsley - for garnish
2 tablespoons	30ml	Parmesan cheese - for serving

Recipe Instructions

In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with pumpkin. On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness. In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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