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Pumpkin Ravioli
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Place equal amounts of filling on the prepared dough sheet using a pastry bag.
Brush the eggwash around the filling.
Cover with the second sheet of pasta dough and press around the filling to seal.
Using a 2-inch cookie cutter, cut out the ravioli.

Pumpkin Ravioli

Serves 6

This ravioli dish has a delicacy to it that will surprise you. The slight sweetness of the pumpkin contrasts with the fragrant sage and thyme, making a delicious and subtle combination.

  • 8 tablespoons (4 ounces) unsalted butter
  • 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
  • 2 cups heavy cream
  • 1/2 bay leaf
  • 2 tablespoons minced fresh sage, plus 6 small leaves for garnish
  • 2 teaspoons fresh thyme leaves
  • 2 eggs, beaten
  • Salt and freshly ground white pepper
  • 6 sheets, approx 6 x 12-inches, of fresh spinach pasta
  • 1 egg, beaten lightly, for egg wash
  • 1/4 cup semolina or all purpose flour, for dusting
  • 2 cups chicken stock
  • 2 shallots, chopped
  1. Heat a large heavy skillet 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.
  2. Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated. If any lumps remain, use a fork to crush them into the mixture. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.
  3. Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.
  4. Lay out 3 sheets of pasta. Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart. Brush around each mound with eggwash. Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of salted water to a boil while you make the sauce.

To Prepare the Sauce:

  1. In a medium saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining 1 cup heavy 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.
  2. 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.

Divide the ravioli among preheated plates and spoon the sauce over them. Garnish each with serving with a fresh sage leaf. Serve immediately.

Wine Recommendation:

This is a delicate dish and deserves a wine that will match. I'd suggest you try and find a viognier, either one of the wonderful wines from the tiny appelation of Condrieu in the Rhone Valley or a Californian viognier from Pride Mountain or Calera. This is a wonderfully subtle grape that produces a soft and fragrant wine.
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