Chef Recipe: Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction

Chef Recipe: Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction

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Faith Durand
Nov 25, 2008
Looking for one more dish for Thanksgiving, or maybe a first course appetite-teaser? Maybe you should try this dish of pumpkin ravioli from chef Salvatore Corea of New York City's Alloro. This is a very fun dish; we love pumpkin ravioli, and the sauces that accompany the pasta here are deceptively easy. Alloro is an Italian restaurant on the Upper East Side - thank you to chef Salvatore Corea for this delicious dish! We'll be trying it out soon. We love how easy the Parmesan sauce is; it's an indulgence, yes, but a wonderful way to dress up pasta for a special meal. Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction serves four Salvatore Corea One pound of pumpkin ravioli - Can be purchased at specialty food shops or made at home. 4 quarts of water 1 pint of heavy whipping cream 1/4 lb. of grated Parmesan cheese 1 bottle of dry red wine (not cooking wine) 3/4 cup white sugar Put water in a pot on high heat until water begins boiling. For the Parmesan Fondue Over medium heat, melt cheese and whipping cream together into a creamy mixture, stirring continually for about 5 minutes. While still hot, using a wire strainer, drain mixture into a sauté pan and set aside. Place ravioli in boiling water until they float to top of water – do not overcook For the Red Wine Reduction In large sauté pan and over medium heat, reduce wine and sugar until it becomes syrupy, stirring continually for about 10 minutes. Coat ravioli in Parmesan Fondue. Plate ravioli and top with a splash of the red wine reduction.
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