At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it’s a highly regarded Autumn speciality. I visited the market in Toulon to choose amongst the several varities of pumpkin to find one suitable for this ravioli.
For the Pumpkin Mix:
Cut the pumpkin very finely chop the mushrooms and then fry the shallots and garlic gently in some oil and butter. When softened a little bit, you can put the pumpkin in and let it cook a while before adding the mushrooms and turning up the heat, just a little. When it all seems nearly ready, add the flat leaf parsley and some salt and pepper to taste. Then turn the heat down and let it bubble for about three or four minutes.
For the Pasta:
Put the Pasta sheets into boiling water and cook for two to three minutes. When cooked but still al dente, place the pasta on a plate so that the filling can go in the middle and cover with another sheet. Cut a hole in the middle in a criss-cross and sprinkle with pine nuts and a good grating of Gruyère or Parmesan cheese. Serve while it is still steaming.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago