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Pumpkin Ravioli


5 oz flour
2 oz semolina
2 large eggs
4 oz pumpkin puree
1 oz Parmesan, grated
1 oz coarsely ground almonds
2 tsp apricot preserves
2 tsp dijon mustard
nutmeg to taste

Place the flour, semolina and eggs in a food processor and pulse until mixed. Roll out thin sheets of dough. Mix the filling ingredients. Place spoonfuls of the filling at intervals on the dough. Paint the spaces between the filling mounds with water. Top with a second sheet of dough. Press the two sheets together firmly between the filling. mounds. Cut into separate pieces. Let dry turning once while drying. After the have dried a while, drop into boiling water and cook about 4-5 minutes.

I serve this with with finely minced sage in a little bit of melted butter.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.