Tag Archives: pumpkin

Pumpkin Risotto

Ingredients:

2 T. butter

1 tablespoon olive oil

½ small onion, diced

1 clove garlic, minced

1 t. sage

1 cup arborio rice

1 cup canned pumpkin

3 -4 cups chicken or vegetable stock

1/2 cup freshly grated parmesan cheese

Salt and freshly ground black pepper

Directions:

Heat the butter and oil together in a saucepan over medium heat. Add the onion and garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add 1 cup of the stock.  Cook, stirring constantly until the liquid is almost all absorbed. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender. This will take about 20 minutes. You don’t want the rice to get mushy – it should have a small “bite” to it. Add the pumpkin and parmesan cheese. Season to taste with salt and pepper. Spoon it immediately into heated shallow serving bowls.

Curried Pumpkin Soup

A friend once told me that you were prepared for a snowstorm and winter in general in you had enough firewood and wine!  I would like to add soup to warm your body and soul as well.  Here is the first of two great soup recipes.

Ingredients:

2 T. butter

1 – 8oz pkg sliced fresh mushrooms

½ c. chopped onion

2 T flour

1 T curry powder

3 C chicken broth

2 C canned pumpkin

1  T honey

½ t salt

¼ t nutmeg

¼ t pepper

1 – 12 oz can evaporated milk

Directions:

Melt butter in large saucepan. Add mushrooms & onions and cook until tender, stirring often.  Stir in flour & curry powder.  Gradually add chicken broth and cook over medium heat, stirring constantly until thickened.  Stir in pumpkin & next 4 ingredients.  Reduce heat & simmer 10 minutes.  Stir occasionally.  Stir in milk & heat through. Garnish with sour cream, chopped fresh chives or toasted coconut (toast coconut in low oven – about 325 degrees – for 5-10 mins) Makes 6-1 cup servings.

Red Pumpkin Ravioli with Four Mushroom Sauce

Ravioli con Zucca Rosso

(Red Pumpkin Ravioli)

Ingredients:

Filling:

2 c. fresh Zucca rosso (red pumpkin), small dice (or you can use 1 c. canned pumpkin)

1 T. olive oil

½ c. Ricotta cheese

¼ c. Parmesan, grated

¼ c. Smoked provolone, grated 2 T. fresh basil, chiffonade

Pasta Dough:

1 c. flour

1 c. semolina flour

3 eggs

Egg wash:

One egg, beaten

Water

Directions:

Sauté pumpkin in olive oil until soft (if you are using canned pumpkin, you can eliminate this step). Stack basil leaves, roll and slice thinly into slivers. Combine all ingredients for filling and set aside while you make the pasta dough.

Using dough hook, combine all ingredients on low speed. Dough will be very sticky. Use disposable gloves to form dough into a ball and knead on flour-dusted surface until it is smooth. Cut a portion off with sharp knife. Dust with semolina flour and roll out pasta dough into a thin sheet using a rolling pin, pasta maker or pastry sheeter. Brush with egg wash. Place teaspoons of filling on dough at regular intervals. Place another sheet of pasta dough on top. Carefully, seal around the filling with your fingers. Using a heart-shaped cookie cutter, cut out the raviolis. Check seal again to remove any air bubbles. Pasta may be frozen on a cookie sheet and transferred to a zip loc bag for later use at this point. For service, boil gently in 4 quarts of salted water for 4-5 minutes or until they float. Recipe makes 30-40 pieces of ravioli, depending on size of cookie cutter. Can freeze any extra pasta dough that is not used. Serve with Sage Butter Sauce or Porcini Mushroom Sauce.

Sugo ai Quattro Funghi

(Four Mushroom Sauce)

Ingredients:

1 large clove garlic, minced

2 T. Olive Oil

8 oz. Shitake Mushrooms, sliced

1 large Portobello mushroom, diced

½ c. dried Porcini mushrooms, rehydrated & diced

8 oz. Button mushrooms, sliced

1 T. fresh thyme, chopped

1 T. fresh basil, chopped

½ c. chicken broth

Salt & Pepper to taste

2 scallions, sliced

Directions:

Sauté the garlic in a frying pan, add mushrooms and cook over low heat for 5 minutes. Add thyme, basil, and chicken broth and cook for another 5 minutes. Season to taste with salt and pepper. Spoon sauce over ravioli. Garnish with scallions. Serves 6.