continues with brunch on the dormitory halls, which further builds the sense of fraternity for the weekend. However, the pinnacle of the day is in the evening, when the College, along with American friends from the Eternal City, gather for Mass and then a traditional Thanksgiving dinner. Seating in the refectory is by state, with countless traditions regarding how each state decorates their table. From the butter cow at Iowa’s table to the over-the-top decorations at Texas’ table, the Refectory is filled with a great sense of gratitude and patriotism. Thanksgiving dinner at the NAC is an incredible experience that follows a traditional American Thanksgiving menu. Our wonderful Italian cooks prepare countless baked turkeys, kilos of dressing, and mountains of mashed potatoes. Faculty and seminarians work for days to bake an incredible number of pumpkin pies. By all accounts, the NAC has a typical, Thanksgiving meal. However, one of the most beloved Thanksgiving traditions, is the small, Roman twist on the meal: beginning with pasta. Each year, the meal begins with pumpkin ravioli in a butter sage sauce. This small Roman twist is one of our favorite dishes. Served only once each year, the pumpkin ravioli embody the intersection of the Roman traditions of our home in the Eternal City and the American traditions from our various states. It is a small reminder of our being formed in Rome to serve the people of God in the United States. For a holiday that finds its roots in the desire to give thanks for the abundant bounty of God, it is more than appropriate to share our traditions with others. In the spirit of Thanksgiving, we are sharing the NAC Pumpkin Ravioli recipe with you, and we sincerely hope you enjoy this tradition as much as we do in Rome. n
NAC PUMPKIN RAVIOLI This recipe is for four people. Pasta Ingredients: 3 ¼ cups of all-purpose flour 4 medium eggs ¼ tsp salt Sauce Ingredients: 2/3 cup butter Sage, up to 20 leaves
Filling Ingredients: 1 15oz canned pumpkin ¼ cup freshly grated Parmesan cheese 1 egg yolk, lightly beaten 1 tablespoon packed, light brown sugar Pinch nutmeg Kosher salt Freshly ground black pepper
DIRECTIONS: Filling: 1. Drain pumpkin by placing in a fine mesh strainer and set inside a large bowl. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press the pumpkin. Let drain for 15 minutes. 2. When pumpkin has drained, transfer to a medium bowl. Add parmesan, egg yolk, brown sugar, and nutmeg. Then season with salt and pepper and stir to combine. Set aside. Ravioli: 1. Put the flour in the shape of a pyramid and make a hole in the center, add salt, and put the eggs in the middle. 2. Begin to work the egg with a fork and slowly add the flour. 3. Once the ingredients are blended, knead the dough for 5 minutes. 4. Create a homogenous dough, not too hard of a consistency. 5. With your hands, make a cylinder and roll out the dough with a rolling pin. First in one direction and then in another. 6. Take care to add flour when needed, so the dough does not stick to the surface. 7. Once the dough is ready, use a teaspoon to place the filling along the top half of the strip of dough. Be sure to space out the filling at a distance of 1.5 inches. 8. Fold the bottom, empty half of the dough up over the half of the dough with the filling. Be sure to cover the filling well. 9. Press your fingers around the filling in order to let the air escape and to seal it inside (this prevents the ravioli from opening and the filling escaping while they are boiled). 10. Finally, cut the ravioli using a ravioli wheel. 11. Bring a pot of salted water to a boil. 12. Place the ravioli in the boiling water—they only need a few minutes. The ravioli are ready when they float to the surface. Sauce: 1. As the pasta is boiling, melt the butter in a pan. 2. Take the freshly boiled ravioli with a slotted spoon and place them directly into the melted butter. Then, add the sage leaves. 3. Toss them together for several seconds, and then serve!
ROMAN ECHOES 2023 • VOLUME 27: ISSUE 2
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