EUREKA! MY FRIEND ELAINE and I have been working overtime in the laboratory of the imagination, and the result is a stunning new confection which the New York Times, London Guardian and Neue Zurcher Zeitung will have to put on their front pages — to heck with John McCain and J.D. Salinger. Yes, Conde Nast will raise Gourmet Mag from the dead and the James Beard people will do somersaults. It’s those pumpkin ravioli, you see, the ones I wrote about a few paragraphs back, cast in a new role: Dessert!
Simply boil them up, six minutes max, and top them with a warm chocolate sauce zapped with a little cayenne for a buzzy touch of Reality. Sauce for one portion would be two squares of ultra-dark chocolate (melted in a little water) and a quarter teaspoon of the cayenne. Zounds, the pumpkin and chocolate marry as easily as the chestnut puree and chocolate sauce in those wonderful crepes at Ty Couz over on 16th Street. Well, I had a hunch they would.
As for the spinach ravioli I was writing about — another sauce you could try for them is plain low-fat yogurt specked with mint or dill and enlivened by as much pressed garlic as you can tolerate!