Saturday, October 27, 2007

Pumpkin Ravioli with Shallot and Sage Butter Sauce

Pumpkin Ravioli 2.JPG

Halloween is just around the corner and that means everywhere you look pumpkins abound. If you are anything like me, you cannot carve a pumpkin to save your life. I am certainly not the crafty type. Unless you consider placing an empty bowl outside your door with a note that reads, " please take only one piece of candy" while you escape to a restaurant on Halloween, crafty.

Instead, we here at The Gourmand Syndrome, choose to use those beautiful plump autumn vegetables as food. If you are looking for a simple way to use your pumpkin, other than a candle holder, or a pie, then you will love this recipe.

Ingredients (Serves 2):

Fresh Pasta Recipe-
(I use Thomas Keller's recipe, but Epicurious is a great resource if you don't have T.K.'s cookbook)

Pumpkin Filling-
1 small pie pumpkin (about 1 lb)
1/4 cup olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 small pinch cinnamon
1 small pinch freshly grated nutmeg
2 Tbsp heavy whipping cream
2 Tbsp butter
salt and pepper

Shallot and Butter Sauce-
1 finely chopped shallot
About 10 sage leaves chopped
8 Tbsp butter
salt and pepper to taste
3 Tbsp toasted pinenuts


Make Fresh pasta per recipe. Roll into thin sheets and set aside.

Pumpkin Filling-
Preheat oven to 400 degrees. Cut pumpkin in half and remove seeds. Chop pumpkin into 1-inch squares. Mix pumpkin, olive oil, thyme, and oregano in mixing bowl until well coated. Place on cooking sheet and cook until fork tender, turning once (approximately 30 minutes, I think). Remove from oven and allow to cool. When able to handle, slice pumpkin flesh away from skin into mixing bowl, and discard skin. Add cream, butter, nutmeg, cinnamon, and mix until smooth. Add salt and pepper to taste.

Roll the pasta very thin, Cut into strips 3 inches wide and about twelve inches long. Spoon about 1 Tbsp of Pumpkin Ravioli mix onto pasta about 3 inches apart. Brush the edges of the pasta strip, and in between the pumpkin filling, with water. Place another pasta strip over the top and gently press along the edges to seal. Carefully press the air out of the pumpkin filling sections.
Meanwhile, bring a large pot of water to a rapid boil. Add salt to boiling water (about 2 Tbsp). Add ravioli and cook for about 2 minutes, or until they float to the surface. Carefully remove from the boiling water with a slotted spoon.

Shallot and Butter Sage Sauce-
While water is just beginning to boil heat a 12-inch skillet over medium-high heat and add butter. Add Shallots and sage when butter starts to melt. Cook for about 2 minutes, while ravioli is cooking.

Place ravioli on a plate and spoon shallot and sage butter sauce over the top. Garnish with chopped fresh thyme, toasted pinenuts and freshly grated Parmigiano-Reggiano cheese. Serve immediately.

Buon Appetito!



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