Pumpkin Tips & Ravioli
Posted
Tue, 10/28/03
I receive the e-mail edition of the Food Network newsletter once a week. This morning they offered pumpkin-carving tips:
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Be sure to level off the bottom of your pumpkin with a serrated knife so that it will sit straight.
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After opening your pumpkin, scrape the interior clean with a metal spoon.
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Save the seeds for eating.
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If you're carving an elaborate design, draw it first on paper. Tape the design to the pumpkin and use a pin to poke tiny holes through the paper and into the rind. When you remove the paper, the pattern will be visible and ready to cut, without any telltale ink marks.
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There are plenty of special carving tools, but you can work with a sharp knife and a small, serrated knife. A gentle sawing motion is not only safer than a forceful thrust, but also less likely to break delicate parts of your design.
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To help your jack-o'-lantern last longer and prevent a wrinkled look, rub the cut surfaces with petroleum jelly.
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If you want to light your pumpkin from the inside, a votive candle in a glass holder is best. It's also less likely to leave scorch marks on the lid.
The same newsletter issue included a dandy recipe:
Pumpkin Ravioli with Sage & Toasted Hazelnuts
1/2 C peeled hazelnuts
Preheat oven to 350-degrees F. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about five to seven minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside. In a ten or twelve-inch sauté pan with high sides, bring two quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for four minutes or until they float to the top. Using a spider strainer, carefully remove ravioli to a large platter and tent with foil to keep warm. In a small sauté pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about twenty seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate amaretti cookies over the dish and serve immediately.
Thanks to Food Network for the tips and the fabulous recipe.
Tags:
Halloween; Pasta;
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