663630 Fri Oct 30 17:06:15 -0700 2009 15 31 Home Cooking 0 5144129 I am hoping some chowhounds can help me. A few years ago I had an absolutely fantastic pumpkin ravioli while I was vacationing in Bologna (Italy). The filling tasted a lot like pumpkin pie, but not so much that it felt like I was eating dessert. I cannot remember the sauce, but of course there were huge, yummy, slices of parm on top. I have tried looking for some recipes to no avail in past few years. Can anybody help me out? Seeing pumpkins at the market makes me sad. Thanks! Fri Oct 30 17:06:15 -0700 2009 1100383 jao204 1 5144188 Many recipes for pumpkin ravioli include amaretti cookies--could have added that je ne sais quoi you're talking about--but also a wee bit of nutmeg is a must. http://www.foodnetwork.com/recipes/mario-batali/pumpkin-lune-with-butter-and-sage-recipe/index.html Fri Oct 30 17:33:55 -0700 2009 5144129 20140 Olivia 2 5156160 Made this recipe on Sunday... It was excellent! Thank you! Wed Nov 04 14:11:22 -0800 2009 5144188 1100383 jao204 1 5144752 http://www.seriouseats.com/recipes/2009/10/grilling-pumpkin-ravioli-with-brown-butter-and-sage-sauce-recipe.html The site, Serious Eats, just posted this recipe for pumpkin ravioli that looked straight forward and delicious. Sat Oct 31 06:19:36 -0700 2009 5144129 36312 HillJ 1 5145724 i suggest you use this for your filling, whatever other elements you add: birds eye brand frozen "cooked winter squash." i cannot praise it enough. silky, savory -- and intensely "winter squash-y." ;-). Sat Oct 31 16:16:39 -0700 2009 5144129 105717 alkapal 1 5145840 I've mixed my pumpkin with fresh ricotta and eggs and that gives it a texture more like a custard like pumpkin pie. Sat Oct 31 17:28:05 -0700 2009 5144129 39874 chowser 2 5156161 I have a little bit of pumpkin left over and was planning on trying this. What sort of proportions do you use, say for 1 pound of pumpkin? Wed Nov 04 14:12:21 -0800 2009 5145840 1100383 jao204 3 5157481 Ooh, I don't measure. If I want more pumpkin flavor, probably almost half and half but if I want the ricotta to shine more almost twice as much ricotta. For about 2 cups total of ricotta and pumpkin, one egg. Sorry it's not more detailed but I taste as I go. Thu Nov 05 04:51:44 -0800 2009 5156161 39874 chowser 4 5157736 thanks... I was expecting a ballpark figure. I will try it soon and let you know how it turns out! Thu Nov 05 07:01:27 -0800 2009 5157481 1100383 jao204 1 5157770 I made pumpkin ravioli on Sunday-threw he filling together with canned pumpkin, ricotta, chopped sage and garlic, a hint of nutmeg and chopped walnuts- they came out really well for being my first ravioli attempt :-) I put together a sauce of sage, cranberries and Prosecco which was a nice accompaniment as well Thu Nov 05 07:13:54 -0800 2009 5144129 180029 fmcoxe6188 1 5158015 A brown butter sauce or sage butter sauce will work beautifully, and super easy to make. I'm eyeballying my little one's pumpkin that he painted at school. I think if I can scrub the rest of the flaking paint off it might be ravioli worthy. Should be okay huh? I will make my own pasta, wonton wrappers just don't give me the texture I'm looking for. A lot easier granted, but I want a tender ravioli.... Thu Nov 05 08:42:09 -0800 2009 5144129 50431 chef chicklet 2 5158023 I agree-I made my own pasta for it as well- definitely adds to the "delicious" factor Thu Nov 05 08:44:20 -0800 2009 5158015 180029 fmcoxe6188 2 5158245 I like to make my own pasta for heartier fillings but there's something about the lightness of wonton wrappers (I use thinner gyoza ones) that matches the texture pumpkin. It's the only one I use won ton wrappers for because I find these much more tender and soft, almost melt in your mouth. Well, there's butternut squash, too, but that's about the same. I love brown butter sage, especially w/ a sprinkling of toasted chopped hazelnuts. Thu Nov 05 09:58:36 -0800 2009 5158015 39874 chowser 3 5159406 You do? Do you have the brand name handy? I find they're tough, and then sometimes dry out. If they're superior to the handmade then I'm in. Thu Nov 05 16:03:03 -0800 2009 5158245 50431 chef chicklet 4 5159550 No, I don't know the name and couldn't read it if I could.:-) I get them from the asian markets in their refrigerated departments. I looked at one package to see where it was made and noticed it was made in NYC but I don't buy the same brand all the time, either. Sorry I'm not of more help here but I find buying them from Asian markets is better than what I've seen in regular grocery stores. Thu Nov 05 17:01:28 -0800 2009 5159406 39874 chowser 1 5158273 If you roast your own squash or pumpkins for this, be aware that there are many variations in flavors and sweetness. Butternut squash (the one that looks kind of like a peanut) is a wonderful squash in many ways, but too sweet for the raviol, imho. Buttercup squash (dark green, squat, round) has a richer, deeper flavor that works better for me (and is similar to, if not the actual squash used for, the frozen squash that an earlier poster recommended). Marina di Chioggia, the variety traditionally used in Italy, has a rich, complex flavor, more like buttercup, not butternut. Don't even bother with jack-o'-lantern type pumpkins -- they're bred for ease of carving, not flavor. The kind of squash used for canned pumpkin, Dickinson, doesn't even look like a jack-'o-lantern pumpkin. (All pumpkins are squash, though not all squash are pumpkins, obviously.) Thu Nov 05 10:07:06 -0800 2009 5144129 19542 Karen_Schaffer