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Savory Pumpkin Ravioli

TOTAL TIME: Prep: 2 hours Cook: 10 min. YIELD: 6 servings.
This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida

Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 5 large eggs
  • 1 tablespoon olive oil
  • FILLING:
  • 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 large egg, lightly beaten
  • SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons minced fresh sage

Directions

  • 1. 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, 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  • 2. 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.
  • 3. Divide pasta dough into fourths; pat into rectangle and roll 1 portion at a time to 1/8-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half the 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.
  • 4. Bring a stockpot 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.
  • 5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.

Nutrition Facts

1 serving: 696 calories, 48g fat (28g saturated fat), 304mg cholesterol, 317mg sodium, 54g carbohydrate (5g sugars, 2g fiber), 16g protein.

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