Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Unsalted butter - (4 oz)

  2. 1 lb 454g / 16oz Fresh pumpkin - peeled, and Cut in

  3. 1" cubes

  4. 2 cups 474ml Heavy cream

  5. 1/2 Bay leaf

  6. 2 tablespoons 30ml Minced fresh sage - plus

  7. 6 tablespoons 90ml Sage leaves - for garnish (small)

  8. 2 teaspoons 10ml Fresh thyme leaves

  9. 2 Eggs - beaten Salt - to taste Freshly-ground white pepper - to taste

  10. 1/2 Spinach Pasta Dough or Regular Pasta Dough - (see recipes)

  11. 1 Egg - beaten lightly, For egg wash Semolina - as needed

  12. 2 cups 474ml Chicken Stock - (see recipe)

  13. 2 Shallots - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 half the cream and half the herbs and cook over low heat for approximately 1 hour, or until puree is thick and the liquid has evaporated. 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. On a floured surface, roll out the pasta as thin as possible. Cut it 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, 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 To 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 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. Presentation: Divide the ravioli among preheated soup dishes and spoon the sauce over them, Garnish each with serving with a fresh sage leaf. Serve immediately. This recipe yields 6 servings. Nutrition per serving: Calories 697; Fat 52g; Carbohydrates 44g; Cholesterol 319mg; Sodium 525mg; Protein 16g; Fiber 4g; Calories from Fat 67%; Calories from Carbs 25%.


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