Artichoke or Tomatoes Stuffed with Minted Spinach Pumpkin Tiramisu
Chick Pea A La King Ravioli Pumpkin Sauce
Fennel & Baby Peas in Puff Patry Winter Vegetables

Yield: Approximately 4 cups for 6 Servings

This wonderful combination is Italy’s newest favorite First course

4 pound “pie” pumpkin (The small, tender variety)
1/3 cup olive oil plus
2 tablespoons butter
1 medium onion, approximately one-half pound, peeled and cut into cubes
1 pound ripe plum tomatoes
1 level teaspoon salt
1/8 teaspoon white pepper, or more to taste
¼ cup heavy cream
2 nine ounce packages four cheese ravioli
3/4 cup or more coarsely-grated Pecorino, Romano or Parmesan cheese

1. Cut pumpkin in half. With a small knife, cut around the inside before removing seeds and stringy fiber with a grapefruit spoon. Save seeds on paper toweling to roast. Cut away the rind, slice the pulp into small pieces. Cook in the olive oil-butter, in a covered pan until very tender. Remove all but 1 cup to a food processor. (approximately 3 cups) Add the cubed onion and purée.
2. Bring a small pot of water to a boil. Plunge tomatoes in for 2 seconds only. Remove immediately to cold, running water. Peel. Cut into halves. Remove seeds. Cut into tiny pieces with a knife.
3. Combine puréed pumpkin mixture and tomatoes in a pot. Add the reserved pumpkin. Add salt and pepper. Stir in the cream and simmer gently over very low heat while cooking the ravioli.
4. Drain ravioli and toss with the pumpkin sauce, adding half the grated cheese. Divide onto plates and sprinkle more cheese on top to serve.

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Food Protection Manager Certification Examination Exp. 9/14/2015