Nutritious, rich-flavoured and sweet as pie, the flesh of a pumpkin is adaptable to almost any kind of dish, from cookies and quick breads to risottos and raviolis.
Pumpkin ravioli with sage cream sauce
- 6 tbsp unsalted butter, divided
- 1 lb fresh pumpkin, cut into 1" cubes
- ½ cup table cream (18%)
- ½ bay leaf
- 1 tbsp fresh sage
- 1 tsp fresh thyme
- 1 cup goat cheese
- 2 eggs, beaten
- Salt and freshly ground pepper
- ½ cup semolina flour
- 1 cup all-purpose flour
- ½ tsp salt
- 2 eggs
- 1 tbsp extra-virgin olive oil
- 1 cup chicken stock
- 1 cup table cream (18%)
- 1 tsp Dijon mustard
- 1 tsp freshly ground pepper
- 3 tbsp all-purpose flour
- 1 tsp crushed garlic
- 3 tbsp chopped fresh sage + more for garnish
- 6 tbsp freshly grated Parmesan cheese + more for garnish
For the filling, heat 4 tbsp of the butter in a saucepan over medium-high heat. Add the pumpkin and cook until soft and mushy. Add the cream and the herbs and cook over low heat, stirring occasionally, for approximately 1 hour, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and whisk in the remaining 2 tbsp butter, goat cheese and eggs. Remove the bay leaf and season with the salt and pepper; set aside.
While the pumpkin is cooking, make the pasta. Combine the flours in a large bowl. Make a well in the centre of the flours and add the salt, eggs and oil into the well. Gently mix the eggs together with a fork without disturbing the flour. Using the fork, gently incorporate the flour into the egg mixture a little bit at a time. Once the eggs and flour are combined into a dough, use your hands to blend the mixture together and form a ball. Turn the dough out onto a lightly floured surface and knead until smooth, about 7 minutes. Cut the dough in half. Cover with a tea towel, and let rest for 15 minutes.
On a lightly floured surface, roll out the pasta as thin as possible into two sheets roughly the same size. Drop tablespoonfuls of the pumpkin mixture on one of the pasta sheets, spacing them equally about 2" apart. Brush the surrounding empty pasta spaces with water, and gently place the second sheet of pasta on top, pressing around the mounds of the pumpkin to seal the dough. Cut the pasta sheet around each pumpkin mound with a sharp knife or ravioli cutter to make 24 ravioli; place the ravioli on a lightly floured cookie sheet. Chill the cookie sheet in the freezer for 30 minutes to set.
Bring a large pot of water to a boil. Add the ravioli and cook for 4 to 5 minutes. Remove the ravioli with a slotted spoon and drain.
While the pasta water is coming to a boil, make the sauce. Whisk together the stock, cream, mustard, pepper, flour and garlic in a medium saucepan. Place the saucepan over medium heat and bring to a simmer, whisking constantly, for 4 minutes, or until the sauce is thickened. Remove the saucepan from the heat and add the chopped sage and the Par-mesan, whisking to combine.
Place the ravioli on individual plates and spoon the sauce over top. Sprinkle with more freshly chopped sage and freshly grated Parmesan cheese. Serve.