Saturday, November 24, 2012

Ravioli di Cheese Pumpkin


Sunday November 4
We still had lots of roasted Long Island Cheese Pumpkin left over, so we put together a stuffing for homemade Ravioli di zucca.  
We didn't want it too sweet, so we used about a cup of pumpkin, a square of cornbread whizzed into crumbs, 1/2 cup grated parmesan, 1/2 lemon's worth of zest, and (maybe this was a mistake) a big zotz of grated fresh ginger.  
We also tried doing free-form ravioli, rather than using a press.  It worked okay, but the press lets you fill them fuller.  

Also, the pasta had been sitting overnight, so it ended up a mite tough.  The filling was nice and pumpkiny, though, especially when served with lots of good sage butter.

No comments: