~ Pumpkin Ravioli

Dear Fans of Hounds Who Cook,

To-day our culinary senses are focused upon the Pumpkin Ravioli. "Last Morning" as our favorite 5-year-old would say, our Girl made a moderately delicious pumpkin ravioli with homemade egg pasta and filling of only Pumpkin and a particularly expensive sheep cheese. She ate a very large plate of it (4 servings' worth) which was boilt, and I, the Gute, polished off the equivalent amount in the kitchen which was still waiting to be boilt. I didn't mind. It was all fresh and delicious. (The Girl was displeased and today has not fed me full servings due to how my rib cage was stretched to nearly the girth of my brother Elias in my fullness.)

Today, with remaining pasta dough that we reserved, we improve upon Martha Stewart's pumpkin ravioli recipe. We start with canned pumpkin, not fresh, as it is zero degrees and the Frost is on the Pumpkin to say the least.

Guthrie's  Pumpkin Ravioli
14 oz. pumpkin puree
1 tsp. brown sugar
1 egg
3/4 cup hard cheese, grated. lightly packed (such as Asiago, Parmesan, Romano)
1/2 cup minced nuts (walnuts or almonds)
1 tablespoon minced onion
2 tablespoons coconut (we used organic which is drier)
1 tsp. freshly ground nutmeg
salt and pepper

fresh sage leaves (we only had dried)
1/2 cup butter
balsamic vinegar

Mix together first set of ingredients. Lay out a fresh sheet of pasta (4" wide). Drop a tablespoon of filling every 3 inches on the sheet. Moisten area around the filling if sheets have been drying (or purchased at the store. Cover with another sheet of pasta, pressing around the filling. Cut into 3-inch squares with fluted pastry wheel.

Line a baking sheet with parchment and sprinkle with semolina flour. Spread ravioli on sheet and freeze for 30 minutes.

Drop into rapidly boiling water. Cook 3-4 minutes, just til it floats. Drain.

In frying pan, melt butter, add sage and cook one minute over high heat. Remove from heat. Whisk in balsamic vinegar and toss over Ravioli.


Eli's Notes: This ravioli was as much as we had hoped. The coconut and walnuts made it much more interesting and complex than yesterday's pumpkin and cheese alone. The sage butter drizzled over was visually pleasing and flavorful. We used walnut pieces - not as small as minced - and liked the crunchy texture they gave. We dogs shall retire tonight with another winning recipe in our caps. Now we shall work on how to freeze this and give as Christmas presents....