Does pumpkin ravioli taste better than it sounds – recipe, please?”
I actually had pumpkin ravioli when I was recently in Italy, and it was delicious. It wasn’t like what you might be expecting, and doesn’t taste at ALL like pumpkin pie–there are none of the spices that you have in pumpkin pie. It’s more like a light tasting squash; rich and flavorful with no real indication of what it actually is. It’s kind of “gourmet” ravioli, and pumpkin is VERY popular in Italian cooking. Try it, you’ll like it!! A pumpkin ravioli recipe from Wolfgang Puck: Ingredients • 10 tablespoons (5 ounces) unsalted butter • 1 pound fresh pumpkin, peeled and cut in 1-inch cubes • 2 cups heavy cream • 1/2 bay leaf • 2 tablespoons minced fresh sage, plus 6 small leaves for garnish • 2 teaspoons minced fresh thyme leaves • 2 eggs, beaten • Salt • Freshly ground white pepper • 1/2 recipe spinach pasta dough or Regular Pasta Dough, recipe follows • 1 egg, beaten lightly, for egg wash • Semolina • 2 cups chicken stock or light duck stock, recipe follows • 2 shallots, chopped Dire
