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Fontana’s Pumpkin Ravioli

This makes a fantastic winter meal, especially when paired with Fontana‘s Bolognese recipe. Pumpkin Ravioli from Chef de Cuisine Giuseppi Galazzi of Fontana at the Biltmore Hotel serves four Ingredients Ravioli pasta: 3-1/2 c unbleached all-purpose flour ƒ 4 extra-large eggs Ravioli filling: 1 lb oven-roasted pumpkin (seeded and peeled) ƒ 1 egg 2 Tbsp heavy cream 4 Tbsp grated ... Read More »

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