“This recipe came from a restaurant called Mad Apples’ in Toronto popular in the 90’s for it’s angel hair pasta. While there are a lot of steps and ingredients, it is well worth the work for a special evening.”
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 1 small carrot, diced
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 can tomatoes
- 3/4 cup clamato juice
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes diced
- 2 tomatoes diced
- 1 1/2 cups mushrooms sliced
- 350 grams angel hair pasta
- 2 tablespoons basil
- 2 tablespoons parsley
- 1 cup parmesan cheese
- Line sheet pan with parchment paper. Set aside.
- Bring large pot of salted water to boil.
- In small bowl, combine pumpkin, goat cheese, parmesan and 1 tablespoon thyme. Stir until smooth.
- Lay out won ton wrappers on a flat surface and place about 1 tablespoon of the filling in centre. Brush edges with water and top with another wrapper. Gently press around filling to release air and seal.
- Transfer to sheet pan and repeat. Cover ravioli with damp kitchen towel while working to prevent from drying out.
- In a large skillet, heat oil over medium-high. Add shallots, garlic and mushrooms and saute until golden, about 3 minutes.
- Pour in stock and cook 3 minutes. Add butter, swirl in skillet to melt and keep warm.
- In batches of 10, boil ravioli until they float, about 3 minutes.
- Remove with a slotted spoon, drain well, and transfer to skillet, giving the skillet a shake with each addition. Gently toss in sauce to warm through. Sprinkle with remaining thyme, season with salt & pepper and serve.
YIELD: 4-6 servings