Yield: 6 servings

Ingredients

2 1/2-3 cups all-purpose flour

5 egs

1 tsp olive oil

Filling

1 small pie pumpkin, (about 2 1/4 lbs.) peeled and cut into 1″ cubes

4 tsp chopped shallot

1/3 cpu butter, cubed

1 tsp minced fresh sage

3/4 tsp minced fresh thyme

1/4 tsp salt

1/4 tsp pepper

2/3 cup heavy whipping cream

1 small bay leaf

1 egg, beaten

Sauce

1 cup heavy whipping cream

3 tbsp butter

2 tsp minced fresh sage

Instructions

  1. Place 2 1/2 cups flour in a 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.
  2. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add 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; roll one portion to 1/16″ thickness. (Keep remaining dough covered until ready to use.) Working quickly, placed rounded teaspoonfuls of filling 1″ 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.
  4. 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.
  5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli.