Ingredients
2-1/2 to 3 cups all-purpose flour5 large eggs1 tablespoon olive oilFILLING:1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes4 teaspoons chopped shallot1/3 cup butter, cubed2 teaspoons minced fresh sage3/4 teaspoon minced fresh thyme1/4 teaspoon salt1/4 teaspoon pepper2/3 cup heavy whipping cream1 small bay leaf1 large egg, lightly beatenSAUCE:1 cup heavy whipping cream3 tablespoons butter2 teaspoons minced fresh sage
Preparation
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.
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.
Divide pasta dough into fourths; pat into rectangle and roll one 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 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.
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.
In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.
