by Peter Cassell
(Page 2)
by Peter Cassell
(Page 2)
MARY ELLEN'S SMOKEY PUMPKIN SOUP
6 slices of crisped bacon, diced, fat reserved
1/2 stick unsalted butter
6 cups of peeled, cut-up pumpkin
48 oz. of beef broth
1/2 cup Marsala wine
1 tsp. dried thyme
salt and pepper to taste.
Directions
- Heat bacon fat and butter in stock pot over medium heat
- Add pumpkin and saute for 15 minutes
- Add beef broth and simmer until pumpkin is tender (30 minutes). Remove from heat
- Add Marsala, thyme, salt & pepper
- Use a blender or food processor to smooth mixture. Process in small batches
- Return to stock pot
- Add bacon and simmer for 10-15 minutes.
- Serve immediately -- sprinkle a few toasted seeds on top for garnish and texture
PUMPKIN RAVIOLI
(From Chef Carmen Guigno of The Island Mermaid in Ocean Beach, NY)
1 T butter
4 T chopped scallion (white part only)
1 T chopped fresh ginger
1/2 T Star Anise (available in specialty markets)
2 T chopped fresh Parsley
3 Cups fresh pumpkin meat, cooked & mashed
1 egg, lightly beaten
6 oz. Ricotta Cheese
2 packages wonton wrappersDirections
- Melt butter in sauce pan
- Add scallion & ginger and cook until butter begins to brown. Set aside, let cool.
- In a large mixing bowl, add all ingredients except wonton wrappers
- Beat until combined
Place wonton wrappers a tray
- Place 1 large teaspoon of pumpkin mixture in middle. Moisten edges of wrapper, and place another wrapper on top. Press firmly around all edges to secure.
- Sprinkle finished ravioli lightly with corn starch
- This recipe makes approximately 24 ravioli
Drop a few ravioli at a time in lightly salted boiling water
- Cook for approximately 3-4 minutes
Several sauces work well with this recipe, but try this: reduce some heavy cream by about 1/3, and add a touch of balsamic vinegar.I think you should be quite pleased
