Pumpkin Ravioli Recipe
Ravioli in a brown butter sauce with fried sage, port wine glaze, pine nuts and aged parmesan
Ingredients
- 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 gluten-free try Bob's Red Mill flour used by Disney), for dusting
- 2 cups chicken stock (see separate recipe)
- 2 shallots, chopped
Instructions
- 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.
- Transfer the pumpkin into a medium saute pan, 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.
- Whisk in the beaten eggs.
- Season to taste with salt and pepper and set aside to cool.
- 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
- In a medium saute pan, 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 saute pan 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.
- Divide the ravioli among preheated plates and spoon the sauce over them.
- Garnish each with serving with a fresh sage leaf.
- Serve immediately.
Ravioli
Sauce