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1. Heat a sauté pan over low heat.
2. Add 4 tablespoons of the butter.
3. When the butter is foamy, add the cubed pumpkin and cook.
4. Stir often to stop it from sticking and burning, until it softens and falls into a puree.
5. Turn the pumpkin into a saucepan.
6. Add half the cream and half the herbs and cook over low heat for approximately 1 hour, or until puree is thick and the liquid has evaporated.
7. Stir occasionally to prevent scorching.
8. Remove from the heat and add in 2 extra tablespoons butter and beat thoroughly.
9. Whisk in the beaten eggs.
10. Season to taste with salt and pepper.
11. Set aside to cool.
12. On a floured surface, roll out the pasta as thin as possible.
13. Cut it into 2 sheets and brush 1 of them with egg wash.
14. Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, 2 inches apart.
15. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
16. Using a ravioli cutter or a sharp knife, cut the ravioli.
17. Dust a tray with semolina and place the ravioli on it.
18. Bring a large pot of water to a boil while you make the sauce.
TO PREPARE THE SAUCE:
19. In a saucepan, reduce the stock with the shallots to 1/2 cup.
20. Add the remaining cream and reduce by half.
21. Over low heat, whisk in the remaining 4 tablespoons butter, slowly, over low heat.
22. Strain the sauce into a clean saucepan.
23. Add the remaining sage and thyme.
24. Season to taste with salt and pepper.
25. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes or until they float to the top.
26. Remove with a slotted spoon and drain.
27. Add the ravioli to the sauce and bring just to the boil.
28. Taste and make any corrections necessary to the seasonings.
29. PRESENTATION: Divide the ravioli among preheated soup dishes and spoon the sauce over them
30. Garnish each with serving with a fresh sage leaf.
31. Serve immediately.
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