|
|
For the filling, chop and saute in olive
oil: |
| 1 |
large |
leek |
|
|
and stir together with: |
| 2 |
c |
pumpkin, preferably fresh-baked |
| 1/2 |
t |
rosemary, chopped fresh or dried |
| 1 |
T |
lemon juice |
|
|
salt, to taste |
|
|
white pepper, to taste |
|
|
|
|
|
Fill ravioli shells, sealing the edges
carefully, and boil gently. Meanwhile, in a skillet over low heat,
combine: |
| 1/2 |
stick |
butter |
|
|
fresh sage leaves |
|
|
and cook until the sage leaves are crispy.
When the pasta is just about cooked, transfer them with a slotted spoon
into the sage butter and saute briefly. Arrange them on a bed of
swiss chard that has been sauteed with white wine and a pinch
of sage or rosemary. |
|
Notes &
Variations:
-
The quick way to make ravioli is to use wonton
wrappers. Place one sheet on a lightly floured board. Place
a teaspoon or so of filling in the center. Moisten the edges with
a mixture of corn starch and water. Cover with another wonton wrapper
and seal the edges with your finger or the tines of a fork.
-
Try frying some pancetta with the leeks.
Add some herbes de provence or other aromatic herb mixture to the filling.
|
|