Pumpkin-filled Pasta

Pumpkin-filled Pasta Recipe
Photo: James Carrier
Notes: Cremona fruit in mustard syrup is available at Italian food markets and upscale delicatessens. Instead of making the pasta (steps 2 and 3), you can use 48 to 50 gyoza (Japanese equivalent to potstickers) skins; moisten edges with water and press with fingers to seal. Do not dry (step 4); drape with plastic wrap as shaped. Cook filled gyoza only 2 to 3 minutes (step 5). If filling pasta or gyoza skins up to 1 day ahead, chill airtight; freeze up to 6 weeks. Or purchase about 3 pounds cheese-filled ravioli and serve with the sauce.

Yield:

Makes 10 to 12 servings

Recipe from

Sunset

Nutritional Information

Calories 221
Caloriesfromfat 49 %
Protein 7.3 g
Fat 12 g
Satfat 6.6 g
Carbohydrate 20 g
Fiber 1 g
Sodium 311 mg
Cholesterol 114 mg

Ingredients

Filling:
1 cup canned pumpkin (about half of a 15-oz. can)
2 tablespoons finely chopped Cremona fruit in mustard syrup (see notes; optional)
1/4 cup fresh-grated parmesan cheese
2 tablespoons finely crushed amaretti or other almond macaroon cookies
1 tablespoon fine dried bread crumbs
1/8 teaspoon fresh-grated nutmeg
1/4 teaspoon salt
1 tablespoon brandy
Pasta:
About 2 cups unbleached or regular all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large egg yolks
Sauce:
1/2 cup (1/4 lb.) butter or margarine
1/3 cup lightly packed fresh sage leaves, rinsed and dried
1/2 cup fresh-grated parmesan cheese
Salt and pepper

Preparation

1. To make filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.

2. To make pasta: In a food processor, whirl 2 cups flour and salt to blend; add eggs and egg yolks, and whirl until dough holds together (or in a bowl, mix ingredients with a fork). Scrape pasta dough onto a lightly floured board and roll to coat with flour. Knead until dough feels smooth, adding flour as required to prevent sticking, about 1 minute if mixed in a food processor, 15 minutes if stirred. Cover dough with plastic wrap and let rest 10 to 15 minutes.

3. Divide dough in half and shape each portion into a smooth ball. Roll each ball through a pasta machine to 1/16 inch thick, or roll on a floured board. With a floured 2 3/4-inch round cutter, cut out 48 to 50 pasta rounds. Reroll dough as needed; discard excess.

4. Spoon an equal portion of filling onto center of each pasta round (about 1 teaspoon). Moisten pasta rims with water, fold over to enclose filling, and press edges with fork tines to seal. Arrange filled pasta on a floured surface (or 10- by 15-in. baking pans, if making ahead); let dry 10 minutes, turn over, and dry 20 minutes longer (or cover airtight and chill).

5. Bring 4 quarts water to a boil in a 7- to 8-quart pan over high heat; add half the pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. As they are cooked, transfer with a slotted spoon to a rimmed ovenproof platter; cover with foil and keep warm on an electric warming tray or in a 250° oven. Repeat to cook remaining pasta.

6. To make sauce: In an 8- to 10-inch nonstick frying pan over high heat, melt butter. Add sage leaves and stir often until darker green, about 30 seconds. Immediately, pour over the filled pasta, sprinkle with 1/2 cup parmesan cheese, and add salt and pepper to taste.

Note:

November 2000
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