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Chef Giancarla Bodoni of Escopazzo Ristorante Italiano in Miami Beach, FL on StarChefs.com
Chef Giancarla Bodoni

Escopazzo Ristorante Italiano
1311 Washington Avenue
Miami Beach, Florida 33139
(305) 674-9450

Pumpkin and Amaretto Ravioli
Chef Giancarla Bodoni of Escopazzo Ristorante Italiano – Miami Beach, FL
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

    Ravioli Filling:
  • 1 medium sugar pumpkin
  • 3 cups crushed amaretto cookies
  • 2 pounds ricotta cheese
  • 1½ cups grated parmesan cheese
  • ¼ teaspoon nutmeg
  • Salt and pepper, to taste

    Ravioli Dough:
  • 7 eggs
  • 10½ ounces semolina flour, plus additional for dusting
  • 1 teaspoon extra virgin olive oil
  • Pinch of salt

    Vegetable Brunoise:
  • 2 medium zucchini
  • 1 Tablespoon butter
  • 1 medium carrot
  • 1 leek, light-colored section only
  • 1 quart heavy cream
  • Salt and pepper, to taste

    Garnish:
  • White truffle oil

Method:
For Ravioli Filling:
Pre-heat the oven to 400°F.

Place the pumpkin in a pan and bake for 45-60 minutes, or until tender. Remove the pumpkin and allow to cool; cut it in half and scoop out the flesh into a mixing bowl. Discard the seeds. Add the remaining ingredients and mix well.

For Ravioli Dough:
Make an egg wash by beating 1 egg and mixing it with a splash of water; set aside.

Using an electric mixer with a hook attachment, mix all remaining ingredients thoroughly until the dough forms into a ball. Wrap the dough tightly in plastic and allow to rest, covered, for at least 30 minutes.

Remove the plastic, and pull the dough through a pasta machine on the first or finest setting. Pull the dough through the machine several times to knead, dusting frequently with additional flour, to 1/16-inch thickness.

Spread the pasta sheet onto a flat surface. Place a teaspoon of the ravioli filling spaced 1½ inches apart on the bottom half of the pasta sheet. Use a pastry brush to spread the egg wash lightly around the mounds of filling. Fold the top half of the pasta sheet down over the bottom. Use a pasta wheel to cut out each individual ravioli. Firmly seal each piece with your fingertips, making sure to press out any air caught inside.

In a large pot of salted boiling water, cook the raviolis for 3-4 minutes and strain.

For Vegetable Brunoise:
Remove seeds from the zucchini. Dice the vegetables finely. Heat the butter in a large sauté pan and begin to sauté the vegetables. Add the cream and allow to simmer for 5 minutes. Season with salt and pepper, to taste.

To Assemble and Serve:
Place the raviolis in the simmering brunoise for 2-3 minutes, stirring gently to prevent them from sticking together, being careful not to break them. Divide the raviolis among heated serving plates, spooning additional sauce over the pasta. Drizzle each plate with truffle oil and serve immediately.

Wine Pairing:
Choose an off-dry Riesling or Chenin Blanc. Try QBA Rieslings from Germany, or a Vouvray from the Loire.

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  •    Published: March 2006
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