Wednesday, November 3, 2010

Savory Pumpkin Ravioli


2-1/2 to 3 cups all-purpose flour

5 eggs

1 tablespoon olive oil


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


1 cup heavy whipping cream

3 tablespoons butter

2 teaspoons minced fresh sage


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.

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.

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.

Bring a soup kettle 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.

In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli. Yield: 6 servings.

Recipe from Taste of Home Magazine, Photos by Laura Spear

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