Savory Pumpkin Ravioli Recipe

By dette

This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida

Ingredients

• FILLING:
• Ingredients
• 2-1/2 to 3 cups all-purpose flour
• 5 eggs
• 1 tablespoon olive oil
• 1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
• 4 teaspoons chopped shallot
• 1/3 cup butter, cubed
• 2 teaspoons minced fresh sage
• 3/4 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup heavy whipping cream
• 1 small bay leaf
• 1 egg, lightly beaten
• SAUCE:
• 1 cup heavy whipping cream
• 3 tablespoons butter
• 2 teaspoons minced fresh sage

Preparation

Step 1

Directions
Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli. Yield: 6 servings.


Nutritional Facts
9 ravioli with about 2 tablespoons sauce equals 670 calories, 47 g fat (27 g saturated fat), 309 mg cholesterol, 296 mg sodium, 50 g carbohydrate, 2 g fiber, 13 g protein.