Pumpkin Goodness

So last Sunday I made a really yummy fall dinner you should try.  However, I have to say the actual assemblage of the ravioli was a lot more complicated than I anticipated.  After a much too long attempt I came up with a better solution.. I boiled pasta and went all mormon casserole on the dish.  Pasta, and filling all in one dish baked it... then poured the sauce over the top. I love the fall and pumpkins!

Ingredients:

2-1/2 cups all purpose flour

5 eggs

1 tablespoon olive oil

Filling:

1 small pie pumpkin

4 teaspoons chopped shallots

1/3 cup butter

2 teaspoons minced fresh sage

3/4 teaspoons minced fresh thyme

1/4 teaspoon salt

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cups heavy whipping cream

1 small bay leaf

1 egg beaten

Sauce:

1 cup heavy  whipping cream

3 tablespoons butter

2 teaspoons minced fresh sage

Directions:

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 to 10 min, adding flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

Meanwhile, in  a large skillet saute pumpkin and shallots 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, uncovers for 15-20 minutes or until thickened. Discard bay leaf.

Divide pasta dough into fourths; roll one portion to 1/16 in thickness.  working quickly, place rounded teaspoonfuls of filling 1 in apart over half of the pasta sheet.  Brush around filling with egg. fold sheet over; press down to seal. cut squares with a pastry wheel.  

Bring a soup kettle of salted water to a boil.  add ravioli. Reduce heat to a gentle simmer. cook 1-2 minutes

In a small saucepan, bring cream to a boil, cook uncovered until reduced by half.  Stir in butter and sage.  Spoon over Ravioli.