Start this pumpkin ravioli recipe by taking a hayride to a pumpkin patch to pick out a pie pumpkin. It's a labor of love to cook the squash into a velvety herbed puree, and even more so to make and fill the fresh pasta by hand. But the resulting tender ravioli bursting with autumnal flavor is worth it.
Instructions
1
Make the pasta
2
Place 2-1/2 cups of flour in a large bowl, then make a well in the center. Beat the eggs and oil, then pour the mixture into the well. Stir the dough together, forming a ball. Turn the ball onto a floured surface, then knead it until smooth and elastic, 8 to 10 minutes, adding remaining flour as necessary to keep the dough from sticking. Cover the ball and let it rest for 30 minutes.
3
Make the pumpkin ravioli filling
4
In a large skillet, saute the pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer the mix to a food processor, then cover and process it until blended. Return it to the pan, then stir in the cream and bay leaf. Bring the mix to a boil, stirring constantly. Reduce the heat, then simmer, uncovered, for 15 to 20 minutes or until thickened. Discard the bay leaf.
5
Roll out the pasta
6
Divide the pasta dough into quarters. Pat them into rectangles, and roll one portion at a time to 1/8 inch thick. (Keep the remaining dough covered until ready to use.) Working quickly, brush the beaten egg over half the pasta sheet.
7
Add the filling
8
Place rounded teaspoonfuls of filling 1 inch apart on the pasta sheet half brushed with egg. Fold the sheet over, then press down to seal. Cut the pasta into squares with a pastry wheel. Repeat with the remaining dough and filling.
9
Boil the ravioli
10
Bring a stockpot of salted water to a boil, then add the ravioli. Reduce the heat to a gentle simmer, and cook for one to two minutes or until the ravioli float to the top and are tender. Drain and keep warm.
11
Make the cream sauce
12
In a small saucepan, bring the cream to a boil, then cook, uncovered, until it's reduced by half. Stir in the butter and sage, then serve the sauce atop the ravioli. If desired, top with grated Parmesan and pepper.
