Pumpkin Ravioli with Sage Butter and Shitake Béchamel

By Dglmedia

Ingredients

• Pumpkin Filling:
• 1 1/2 cup pumpkin puree or well-mashed pumpkin
• 3/4 cup ricotta cheese (well-drained)
• 1/3 cup chevre or ricotta cheese
• 1/2 cup grated fresh parmesan cheese
• 1/4 cup whipping cream
• 1 egg
• 2 teaspoons balsamic vinegar
• Pinch freshly grated nutmeg
• Salt, pepper to taste
• 1/8 teaspoon hot pepper (red pepper, ground)
• Fresh Pasta (1 pound) or wonton wrappers, as required
• Shitake Mushroom Béchamel:
• 1 cup shitake mushrooms, very finely diced
• 1 cup white button mushrooms, very finely diced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons flour
• 1 small garlic clove, finely minced
• Salt, pepper
• 1 cup milk
• Sage Butter Sauce:
• 4 tablespoons unsalted butter
• 6 diced sage leaves
• 4 large whole sage leaves, for garnish
• Finishing Touches:
• Minced parsley, sage
• Parmesan cheese

Details

Servings 6

Preparation

Step 1

For the Pumpkin Filling, combine pumpkin, ricotta, chevre, parmesan, whipping cream, egg, vinegar, nutmeg, salt and pepper and sage. Taste and season with more salt or pepper. Refrigerate.

For the Shitake Mushroom Sauce, in a small saucepan, heat the oil in a medium non-stick skillet and add in the mushrooms. Slowly cook the mushrooms until they are reduced to one-third and very dark in colour. Set aside. (Sauce will be continued later)
To assemble: If using wonton wrappers, place them on a sheet of parchment paper. On each, deposit a small spoonful (about half a tablespoon) of pumpkin filling) Alternatively deposit rows of pumpkin filling mounds on the fresh pasta, leaving a border of 1/2 inch all round each mound. Using a small pastry brush, moisten all of the edges with a little beaten egg and cover with another wonton wrapper. Press edges to seal. Repeat until you run out of wrappers or filling.

For the pasta dough approach, using a pastry brush dipped in egg wash, similarly brush the outer edge of mounds of filling. Place another sheet of pasta dough on top and press lightly over mounds. Cut with a paring knife into squares or using a ravioli cutter (even a cookie cutter is fine, especially if you have a fluted edge one).(You can freeze these uncooked raviolis, in a single layer, for 1-2 months)

To cook, bring 3 quarts of water to a gentle boil. Cook a few raviolis at a time for 2-3 minutes. Drain and place on a platter.

For the Shitake Mushroom Béchamel, heat the butter and oil a minute and then add the flour and stir a few minutes to cook the flour. Add in the garlic and then slowly add in the milk, salt, and pepper and cook to thicken slightly, about 2-3 minutes. Fold in cooked mushrooms.
Set aside.

For the Sage Butter, melt the butter with the sage leaves with a pinch of salt until it foams and begins to brown. Remove the sage leaves and then slowly cook the butter sauce until it turns amber brown.

To serve, on each plate, arrange a few ravioli, drizzle on Sage Butter and a few tablespoons of Shitake Mushroom Béchamel. Dust with parsley and grated parmesan cheese. Serves 6 (or more or less, as required)