Pumpkin Ravioli

By Debbie54

Ingredients

• 10 Tbls (5 oz) unsalted butter
• 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
• 2 cups heavy cream
• 1/2 bay leaf
• 2 Tbls minced fresh sage, plus 6 small leaves for garnish
• 2 tsp minced fresh thyme leaves
• 2 eggs, beaten
• salt
• freshly ground white pepper
• 1/2 recipe spinach Pasta Dough or Regular Pasta Dough
• 1 egg beaten lightly, for egg wash
• Semolina
• 2 cups chicken stock or light duck stock
• 2 shallots, chopped

Preparation

Step 1

Heat a saute pan over law heat and add 4 Tbls of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until is 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 approximatly 1 hour, or until puree is thick and the liquid has evaorated. Stir occasionally to preven scorching. Remove from the heat and beat in an additional 2 Tbls of butter. Whisk in the beaten eggs, season to taste, with salt and pepper and set aside to cool.

On a floured surface, roll out the pasta as thin as possible. Put into 2 sheets and brush 1 of them with egg wash. Using a taspoon,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 dray with semolina and place the ravioli on it.
Bring a large pot of wate4r to a boil, while you make the sauce.

Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 Tbls butter, a little at a time, over low heat. Strain the sauce into a clean saucepan andn add the remaining sage and theyme. Season to taste with salt and pepper.

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

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

A simple but deliciouse alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated parmesan.