Ingredients: |
Ingredients: 1/4lb (1stick) plus 2T unsalted butter
1lb fresh pumpkin, peeled, seeded, and cut into 1"cubes (I use canned pumpkin, it speeds things up!)
2c heavy cream
1/2 bay leaf
2T minced fresh sage, plus 6 small whole leaves for garnish
2tsp minced fresh thyme leaves
3 eggs
salt and pepper
6 sheets fresh spinach pasta
1/4c semolina or all-purpose flour for dusting
2c chicken stock or broth
2 shallots, chopped
Spinach Pasta
3c all purpose or semolina flour
8 egg yolks
1tsp kosher salt
1tsp extra-virgin olive oil
about 1/4c spinach water (drain from package)
semolina or all purpose flour for dusting
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Directions: |
Directions:Heat a large, heavy skillet over low heat and add 4T of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to prevent sticking and burning, until the pumpkin is tender, 15-20minutes.
Transfer the pumpkin to a medium sac. Add 1c of the heavy cream and half the herbs and cook over low heat, stirring and mashing the pumpkin frequently with a wooden spoon , until it forms a thick puree with no excess liquid, about 30minutes. If any lumps remain, use a fork to crush them into the mixture. Remove from the heat and beat in an additional 2T butter.
Break 2 of the eggs into a small bowl and beat them thoroughly with a fork. Whisk the beaten eggs into the pumpkin. Season to taste with salt and pepper and set aside to cool.
On a floured work surface, lay out 3 sheets of pasta. Using a pastry bag or a tablespoon, place 8 equal mounds of pumpkin puree on each sheet of dough, about 2" apart, using up all of the pumpkin puree. Break the remaining egg into a bowl and beat it lightly. Dip a pastry brush or your finger into the egg and use this egg wash to moisten the pasta evenly around each mound of filling. Cover each of the mounded dough sheets with a second sheet of pasta and press down around each mound of filling to seal the sheets of dough together.
Dust a tray or baking sheet with the semolina. Cut raviolis apart with a pastry cutter or pizza cutter, transfer onto dusted tray. Set ravioli aside. Bring a large pot of salted water to a boil while you make the sauce.
Put the chicken stock and shallots in a medium saucepan. Over high heat, bring to a boil and continue boiling until the liquid has reduced to 1/2c, about 15minutes. Stir in the remaining 1c heavy cream and continue boiling until liquid reduces by half, 7-10mintues. Reduce the heat to low and, a little at a time, whisk in the remaining 4T butter. Strain the sauce into a clean saucepan, add the remaining sage and thyme, and season to taste with salt and pepper. Keep Warm.
Add the ravioli to the rapidly boiling water and cook until al dente, 4-5minutes. One b one, remove the ravioli with a slotted spoon, drain, and transfer to the sauce. Over medium heat, bring the sauce just back to a boil. Remove from the heat and adjust the seasonings to taste. Divide the ravioli among preheated plates and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately.
Spinach Pasta
In a food processor combine flour, egg yolks, salt, olive oil, and 3T of the water. Process until dough begins to hold together, then stop and pinch to test. If it is too dry, add 1 more tablespoon of water and process until it becomes a ball. Turn out onto a lightly floured smooth work surface and knead by hand until the dough forms a smooth ball. Loosely wrap in plastic wrap and let rest at room temperature for 20min to 1hr.
Cut dough into 4 equal pieces. Keep other pieces covered while you roll out one piece at a time. Roll by hand or through a pasta machine until dough is the desired thickness. |
This recipe for Pumpkin Ravioli is from