Better call quick: Pago’s Annual Pumpkin Tasting is on October 30. Scott Evans and Chef Michael Richey always serve seasonal foods, but for this festive fall feast they get downright Hallmark-specific about things: Every course has pumpkin in it. This year:
Heirloom Pumpkin Chowder
Pumpkin Ravioli: roasted pumpkin, houemade ricotta, soft garlic cream sauce, herbs
Three courses for $30. Call 801-532-0777 or go to pagoslc.com.
Pumpkin-stuffed ravioli is a traditional Italian dish, usually made with brown butter and sage leaves. I love it, but I never want to make ravioli, or even pasta. It’s my firm belief that not everything is better when it’s homemade, and my ravioli is a perfect example.
(As are the baguettes. And puff pastry. Uh-oh. This is going to be a long list. Back to the subject.)
Anyway, I have been looking for a recipe that allows me the same pleasure, but with less effort. And I think this Donna Hay recipe might be it:
1 kg pumpkin, peeled, seeded and diced into 1/2 inch cubes (about 2 1/4 lbs.)
400g Papperdelle or fettucine (round off to 1 lb.)
75g butter (mmm...maybe 3 ounces)
3 Tbsp. whole sage leaves
1 cup grated parmigiana reggiano
sea salt and cracked pepper
Being a metrically retarded American, I translated it into the measurements into ounces and pounds, approximately.
The rest of the recipe sounds easy.
Preheat oven to 375°F. Place the pumpkin in a baking dish and sprinkle with a little oil. Bake for 30 minutes or until golden and soft.
Just before the pumpkin is ready, cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain. While the pasta is cooking, place the butter and sage in a saucepan over low to medium heat and allow the butter to simmer until a golden brown colour.
To serve, place the pasta in serving plates and top with the pumpkin and parmesan. Spoon over the brown butter and sage leaves and season with salt and pepper. Serves 4.
Of course, I'm going to have to jigger with it a little. I plan to put the sage leaves in the butter while it was browning. And I'll toast pine nuts and sprinkled them on top. Crumbles of goat cheese or ricotta would also be good.
This is on my weekend cook list, so I'll let you know if it satisfies the pumpkin craving. And IF you try the recipe, let me know what you think.