One of my favorite treats throughout my life, which I was only able
to get during the Fall season, was a slice of spicy, smooth pumpkin
pie. While ending my studies in Italy six years ago - the true
birthplace of my culinary awakening - I stopped in Emiglia-Romagna for
a couple of days, first in Ferrara and then in Parma. In both cities I
had been urged by Italians and foreign travelers alike to try one of
the specialties of the region, "Pasta con Zucca." It was a stuffed
pasta made "a mano," (made "by hand," that day), and the greatest
selling point for me was that it was said to taste like what pumpkin
pie and pasta would have if they had gotten together and made a
delicious love child. I was already a great fan of real, authentic
Italian pasta, so my breath was bated. I was not let down, and ordered
it just about every night I went out for dinner in both towns.
Since my return I have raved about this dish often, and have shared many variations with friends, all of which have included a sauce of browned butter and sage. This particular variation includes a couple of twists on the original. I have added a pinch into the stuffed pasta of Rogue River Blue Cheese from Rogue Creamery - it is wrapped in Syrah leaves that have been soaked in Pear Brandy and yields a sweet, creamy aroma and flavor - it is, by far, my favorite blue cheese to date. It can be a bit pricey, so I recommend asking to have a small slice cut down to satisfy your budget, as we cannot all afford the $7-8 wedges that Whole Foods and other places have pre-cut and wrapped. To amp up the contrast of the autumnal flavors for this dish I caramelized some red onions with a little olive oil, butter and maple syrup...mmm. If you have your own pasta maker or a reliable roller, you can also make your own pasta sheets for the ravioli; wonton wrappers are a quicker, but more expensive alternative. I, as a pasta enthusiast, have my own hand-crank pasta machine from Atlas, and rolled out my pasta on it for this recipe. There are many variations on hand-made pasta recipes, but I think that I've found one that suited me pretty well for this dish and other meals to come. This meal is a tad more time consuming than previous recipes, but highly rewarding for the palate. Serve it for friends and impress them with this elegant and savory stuffed-pasta dish . Viva La Squash Month!
