Pumpkin Ravioli from Wolfgang Puck Cafe-Disney

By MJH

Ingredients

• Spinach Pasta:
• 8 tablespoons (4 ounces) 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 fresh thyme leaves
• 2 eggs, beaten
• Salt and freshly ground white pepper
• 6 sheets, approx 6 x 12-inches, of fresh spinach pasta (See Below)
• 1 egg, beaten lightly, for egg wash
• 1/4 cup semolina or all purpose flour, for dusting
• 2 cups chicken stock (see separate recipe)
• 2 shallots, chopped
• 1/4 pound fresh spinach
• 3/4 cup semolina flour, finest grind
• 3/4 cups all-purpose flour
• 1 teaspoon salt
• 3 eggs
• 2 tablespoons extra-virgin olive oil

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Directions - Ravioli

Heat a large heavy skillet 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.

Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated.

If any lumps remain, use a fork to crush them into the mixture.

Stir occasionally to prevent scorching.

Remove from the heat and beat in an additional 2 tablespoons butter.

Whisk in the beaten eggs.

Season to taste with salt and pepper and set aside to cool.

Lay out 3 sheets of pasta.

Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart.

Brush around each mound with eggwash.

Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough.

Using a 2-inch cookie cutter, cut out the ravioli.

Dust a tray with semolina and place the ravioli on it.

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


Directions - Sauce

In a medium saucepan, reduce the stock with the shallots to 1/2 cup.

Add the remaining 1 cup heavy cream and reduce by half.

Over 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 add the remaining sage and thyme.

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 the boil.

Correct the seasonings.

Divide the ravioli among preheated plates and spoon the sauce over them.

Garnish each with serving with a fresh sage leaf.

Serve immediately.


To prepare the pasta:

1. Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a food processor. Put the puree in the center of a linen towel or napkin and squeeze the juice into a measuring cup. (Using a towel or napkin that you won't mind using only for this purpose because spinach juice stains.) There should be about ¼ cup juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.

2. Combine the flours in the food processor with the salt. With the motor running, add the eggs, olive oil and enough of the spinach mixture through the feed tube so that the dough forms a ball when pressed together.

3. Wrap the dough in plastic and let it rest at room temperature for at least 2 hours. Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep the unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.

Note: The unrolled dough should be refrigerated after it has relaxed for 2 hours. Plan to use it within 24 hours for best results. Cut pasta may be refrigerated up to 24 hours before using or it may be left to air-dry. For longer storage, freeze the cut pasta, then wrap it tightly in plastic and return to the freezer. It will keep for 3 or 4 weeks if carefully wrapped.