Mangia Bene Pasta
Flavors of Autumn Ravioli
Sweet Potato Filling
2 large sweet potatoes (choose potatoes with reddish-orange skin)
2 Italian amaretti cookies, chopped until fine in a food processor)
1 egg yolk
3 tablespoons prosciutto, chopped
1 cup Parmesan cheese, grated
Pinch nutmeg
Salt and pepper
Bake sweet potatoes until very tender, about 1 hour in a 400-degree oven.
Peel potatoes and mash well.
Add cookie crumbs, egg yolk, prosciutto, Parmesan, nutmeg, salt and pepper.
Combine well and fill pasta.
Butternut Squash Filling
1-1/2 pounds butternut squash, halved and seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup maple syrup
1 cup ricotta cheese
1/4 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
Salt and pepper
Place squash, cut sides down, on an oiled baking sheet in a 400-degree oven for 1 hour.
Remove and cool completely. Scoop out squash into a bowl. Mash well.
Mix in remaining ingredients. Fill pasta.
Pumpkin Filling
1 (1 pound) can solid pack pumpkin (do not use pumpkin pie filling)
1 cup Parmesan cheese, grated
1/4 cup brown sugar
1/4 teaspoon nutmeg
Pinch of salt
Combine all the ingredients in a bowl. Fill pasta.
Chestnut Filling
1/2 pound fresh chestnuts, roasted and shelled (Canned or bottled may also be used)
1/4 cup prosciutto, chopped (3 slices of finely chopped bacon may be substituted)
3 tablespoons butter
1/4 cup onion, finely chopped
1 garlic clove, minced
1/2 of an apple, coarsely chopped (or 3 tablespoons apple sauce)
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, chopped
Salt and pepper
Sauté prosciutto in butter until slightly crisp, about 3-4 minutes.
If you are substituting bacon, omit the butter.
Add onion and garlic, cook an additional 3-4 minutes.
Transfer to a food processor.
Add apple or sauce and pulse to chop finely.
Add a little water if the mixture does not hold together.
Add remaining ingredients.
Fill pasta.
Simple Sage Butter Sauce
6 tablespoons unsalted butter
1 tablespoon fresh sage, finely chopped
Salt and pepper
Heat butter in a saucepan over medium heat until it begins to brown.
Stir in sage and cook 1-2 minutes.
Season with salt and pepper. Pour over pasta.
Spicy Shallot and Sage Butter Sauce
1/4 cup olive oil
4 shallots, thinly sliced
4 tablespoons butter
6 sage leaves, thinly sliced
Pinch of red pepper flakes
Heat oil on saucepan over medium heat.
Fry shallots until crisp and brown bout 2-3 minutes. Remove shallots.
Add butter to saucepan and heat until it just begins to brown.
Remove from heat, add sage and red pepper flakes.
Pour over pasta and sprinkle with fried shallots.
Apple Cider Sauce
2 tablespoons unsalted butter
2 shallots, finely chopped
1-1/2 cups chicken broth
1/2 cup apple cider
1 tablespoon fresh parsley, chopped
Salt and pepper
Grated Parmesan
Melt butter in saucepan over medium heat.
Add shallots and sauté 1-2 minutes.
Add broth and cider. Simmer about 10 minutes to reduce slightly.
Add parsley, salt and pepper to taste.
Pour over pasta and sprinkle with Parmesan cheese.
Sage Cream Sauce
1 tablespoon unsalted butter
1/4 cup pecans, chopped
2 shallots, chopped
4 fresh sage leaves, chopped
3/4 cup white wine
2/3 cup heavy cream
Grated Parmesan cheese
Melt butter in a saucepan over medium heat.
Add pecans and sauté until lightly browned, about 3 minutes.
Remove pecans using a slotted spoon or strain and return butter to saucepan.
Add shallots and sage. Saute 1 minute.
Add wine and cream.
Increase heat and cook about 5 minutes or until reduced to 1 cup.
Pour over pasta. Top with pecans and sprinkle with Parmesan cheese.
Butter and Parmesan Cheese Sauce
1 cup Parmesan cheese, grated
4 tablespoons unsalted butter
Put hot drained pasta in a bowl.
Add 1/2 cup of Parmesan and 2 tablespoons butter.
Blend with pasta quickly and thoroughly.
Add remaining cheese and butter.
Blend again and serve.
Brown Butter with Pecans
6 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons sage leaves, chopped
2 tablespoons parsley, chopped
1/3 cup pecans, chopped and toasted
Melt butter in a saucepan with the garlic, sage and parsley.
Cook over low heat until the butter is light brown.
Add the pecans and cook for 30 seconds.
Pour over pasta.