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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
5 eggs |
1 tablespoon olive oil |
filling: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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