Pumpkin Ravioli Stuffing Recipe
??? Rub the calabaza with coconut oil and sprinkle with cinnamon, nutmeg, allspice, ?? (half) the thyme, salt & pepper.
??? Roast until soft in a 350?? oven for about 15 ??? 20 minutes.
??? Meanwhile saut?? the onions & garlic until soft.
??? Place in a stainless steel bowl.
??? When cooled down beat the eggs & mascarpone.
??? Mix in the zests and set aside.
??? When the calabaza is tender, remove & cool down.
??? When cooled place egg mixture & calabaza & mix in a food processor.
??? Taste for salt
Stuff either pasta shells or thin goyza skins to make raviolis.
??? Melt the butter on a low simmer skimming off the milk solids as they rise to the top.
??? As the butter begins to turn a golden nutty color, add the lemon juice and leeks.
??? Saut?? the leeks until soft without burning.
??? Add the crushed macadamia and wine.
??? Bring to a simmer and cook until the wine is reduced by ?? (half).
??? Now add the heavy cream and lemon zest.
??? Salt to taste.
??? Remove from heat and pour into a blender.
??? Remove the center cap from the blender lid and cover with a cloth.
??? Pulse the blender releasing the steam from the sauce and then blend into a smooth sauce.
??? Strain out the nutty grit through a chinois.