Pumpkin-Filled Ravioli with Walnut Cream Sauce

Pumpkin-Filled Ravioli with Walnut Cream Sauce

Serves 6

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For the Filing:

1 pumpkin or butternut squash, 2-2 1/2 lbs., cut in quarters, seeded, but not peeled

1 egg, beaten

1/2 cup shredded Gruyere cheese

1 tsp salt

1/2 tsp cinnamon

1/2 tsp. cloves

1/2 tsp black pepper

For the Dough;

2 cups all purpose flour

2 egg yolks

1 Tbsp. extra virgin olive oil

1/4 tsp. salt dissolved in about 1/4 cup warm water

For the Sauce:

1 Tbsp. salted butter

1 tsp. minced garlic

2 cups coarsely shopped walnuts

1/2 cup heavy cream

1/4 tsp. fresh ground black pepper

1 Tbsp. fresh sage, minced


Preheat oven to 375༠F.

Place the pumpkin or squash, cut side down, on a baking sheet.  Bake until the flesh is tender when pierced with the tip of a sharp knife, about 1 hour. Remove from oven and scoop the flesh from the shell.  Place pumpkin in a large bowl and mash with a potato masher.  Let cool for 5 minutes, then mix in the egg, cheese, salt, cinnamon, cloves and pepper.  Mix well and set aside.

Note on Produce:

Note on Produce:  Galeux d’Eysines, an elegant French heirloom with an appropriately elegant sounding name. Magnifique! This stunning squash has beautiful salmon-peach colored skin covered with peanut shell-like warts caused by sugar in the skin. Traditionally used in France for soups and sauces, when cooked, the sweet, orange flesh is as smooth as velvet. Each flattened squash weighs 10-15 pounds and can store for up to 6 months. Definitely a show stopper in the garden or on the table.

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Categories: Rate This Recipe

Author:Rebecca Rogers

Author-Food Journalist-Food Photographer


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