Pumpkin-Pecan Ravioli

Ingredients:
1/2 cup Pecans; finely chopped
1 Tbs Toasted chopped pecans; for garnish
2 Tbs Diced shallots
3 Tbs Butter
1 cup Homemade or canned cooked pumpkin
2 Sheets Homemade or prepared pasta
(about 9- by 13-inches each)
2 Eggs; beaten, for egg wash
1 Tbs Chopped parsley; for garnish
2 Tbs Parmesan cheese; for serving

Procedures:
In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool.

In a small bowl, combine pecan mixture with pumpkin.

On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness.

In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

Serves: 2 person

Source: 55 Quick & Easy Pumpkin Recipes cookbook