Directions (continued)

• 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 stock pot 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. Serve with ravioli. Yield:
• 6 servings.