Pumpkin ravioli with leek and sage broth

8 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 large Leek with white and light green parts
Well rinsed and thinly sliced; (1 1/4 cups)
14 ounces Canned vegetable broth
1 tablespoon Chopped fresh sage
⅛ teaspoon Ground white pepper
¼ cup Water
1 tablespoon Cornstarch
15 ounces Canned solid-pack pumpkin
¼ cup Freshly grated Parmesan cheese; (optional)
½ teaspoon Fennel seeds; , coarsely crushed
¼ teaspoon Salt
¼ teaspoon Grated nutmeg
1½ pounds Fresh pasta sheets
Purchased or homemade

Directions

LEEK AND SAGE BROTH

PUMPKIN RAVIOLI

8 SERVINGS LACTO/VEGAN

If you are adept at preparing homemade pasta. this recipe provides a chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods store or Italian market.

Broth: In large nonstick skillet, heat oil over medium heat. Add leek and cook, stirring often, until softened, about 5 minutes. Add broth, sage and pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour into broth mixture and simmer, stirring often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let stand at room temperature. Reheat just before serving.) In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2½- by 15-inch strips. Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to seal.

Transfer to a dry kitchen towel or sheet of wax paper. Repeat with remaining pasta strips and filling. Place ravioli in plastic freezer bag and freeze up to 2 months.

To cook: Drop frozen ravioli into a large pot of boiling water. Return to boil; and boil until pasta is al dente (slightly firm to the bite), 5 to 8 minutes depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with warm broth.

PER SERVING: 298 CAL.; 11G PROT.; 4G TOTAL FAT (1G SAT. FAT): 55G CARB.; 62MG CHOL.; 307MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 33 Converted by MM_Buster v2.0l.

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