Pumpkin Ravioli

By Texaschef11

Ingredients

• Filling:
• 6 tablespoons unsalted butter
• 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
• 2 cups heavy cream
• 1/2 bay leaf
• 2 tablespoons minced fresh sage, plus 6 small leaves for garnish
• 2 teaspoons minced fresh thyme leaves
• 2 eggs, beaten
• Salt
• Freshly ground white pepper
• Pasta dough:
• 4 large eggs (about 7/8 cup)
• 1 tablespoon water
• 3 1/2 cups sifter all-purpose flour
• 1/2 teaspoon salt
• 1 egg, beaten lightly, for egg wash
• Sauce:
• 1 1/2 cups chicken stock (preferably homemade)
• 1/2 cup white wine
• 2 shallots, chopped
• 4 tablespoons butter

Preparation

Step 1

Heat a saute pan over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.

Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.

To make pasta dough, place eggs, water ,flour, and salt in the bowl of a stand mixer or food processor. Pulse/mix about 30 seconds until combined. Turn out onto lightly floured surface and hand knead for 1 to 2 minutes. Form dough into a flattened disc, wrap tightly with plastic wrap, and refrigerate for at least 20 minutes.

On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.

Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it.

Bring a large pot of water to a boil, while you make the sauce.

Prepare the sauce: In a saucepan, reduce the stock with the wine and shallots to 1/2 cup. Simmer until reduced by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and season to taste with salt and pepper.

Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil.

Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.