Ravioli of Pumpkin with Salad

Pumpkin Ravioli:
2 tablespoons olive oil
1/2 yellow onion , finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon cinnamon
1/3 cup shredded Parmesan cheese
2 tablespoons honey
1 cup white wine
1 teaspoon coarse salt
1 cup canned pumpkin
2 large eggs , yolks only
6 tablespoons butter
8 fresh sage leaves, chopped
12 flat lasagna noodles, like Barilla

Salad:
1/4 cup pine nuts
1/2 head Romaine lettuce, torn
1 tomato , cored and diced
1/4 cup prepared balsamic vinaigrette dressing
1/4 cup shredded Parmesan cheese
freshly ground pepper

Ravioli:
[1] Heat oil in a large pan over medium heat. Saute onion
until soft, about 10 minutes. Add red pepper flakes,
cinnamon, Parmesan, honey, wine and salt and cook for 2
minutes. Mix in pumpkin and egg yolks and cook for 2 more
minutes. Remove from heat and cover.
[2] Heat butter in a small pan over medium heat. Add sage
and cook until butter is golden brown, about 10 minutes.
Remove from heat.
[3] Bring a large pot of salted water to a boil, then reduce to
a simmer. Slip pasta into pot until they float, about 2-3
minutes. Using a skimmer or tongs, remove pasta from water
and drain.
[4] Lay a single piece of pasta on individual plates, spoon
about 2 tablespoons of pumpkin mixture onto the noodles
and cover with another noodle, slightly flattening. Drizzle
sage butter over ravioli and sprinkle with more Parmesan
cheese.

Salad:
[1] Toast the nuts in a small skillet over medium-low heat
until golden, careful not to burn!
[2] Toss romaine and tomato with dressing; top with cheese,
pine nuts and lots of freshly ground black pepper.


Serving Size: 1/4 of salad and On set of ravioli

Number of Servings: 4

Recipe submitted by SparkPeople user DIER1978.