Pumpkin Raviolis

Pumpkin Raviolis

adapted from Food Network

Embrace the cozy flavors of autumn with these whimsical, handcrafted Pumpkin Ravioli shaped like little pumpkins. Infused with real pumpkin purée right in the fresh pasta dough, each pillow is stuffed with a velvety pumpkin, sour cream, and Parmesan filling, then gently simmered and tossed in a nutty, aromatic brown butter and crispy sage sauce.

Makes 2 servings and 2 more to freeze

Filling:
2 Tbsp. butter
1/2 shallot, minced
1 clove garlic, minced
1 cup roasted pumpkin puree or canned pumpkin 
1 tsp. minced sage
1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper
1/4 cup sour cream
1/4 cup grated Parmesan
1 large egg

Pasta:
2 cups all-purpose flour, plus more for dusting
3/4 cup roasted pumpkin puree or canned pumpkin 
1 large egg yolk

Sage Butter:
1 stick butter
15 fresh sage leaves 

1. Make the filling by melting the butter in a small skillet over medium heat; Add the shallot and garlic and cook, stirring occasionally, until both are soft but not browned, about 3-4 minutes. 
2. Stir in the pumpkin, sage, salt and pepper; Cook until the mixture is simmering. 
3. Remove from the heat and stir in the sour cream and Parmesan; Place the filling in a bowl and set in the refrigerator to cool. 
4. Once the mixture is completely cool, stir in the egg until completely combined.
5. Dust a baking sheet and 3 sheets of parchment paper with flour; Bring a large pot of salted water to a boil over medium-high heat.
6. Put the flour, pumpkin purée and yolk in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. 
7. Turn the dough out onto a floured work surface and knead into a ball. If it is dry, add water a teaspoon at a time until it reaches the right consistency; Cover and let rest for 30 minutes.
8. Divide the dough into 4 equal pieces. Using a pasta machine, roll one piece of dough out at a time into a long sheet by feeding it through each of the settings, starting at the largest setting and ending at the 3rd thinnest or to your desired thickness; Place the sheet on the baking sheet, dust with flour, and place parchment on top. 
9. Repeat with the remaining dough, stacking them between layers of parchment.
10. Once all the dough is rolled, lay out one sheet on a lightly floured surface; Use a pumpkin-shaped cookie cutter to cut out pumpkin shapes in the dough.
11. Depending on the size of your cookie cutter place 1-3 heaping teaspoon of the cooled pumpkin filling onto the center of each pumpkin, then cover with another pasta pumpkin. 
12. Press the pasta down lightly around the filling so that there are no air bubbles in the ravioli; Seal each ravioli around the edges with the tines of a fork.
13. Transfer the ravioli to the prepared baking sheet and sprinkle with additional flour (this keeps the pieces from sticking together). 
14. Repeat with the remaining sheets. You should make 20 - 26 ravioli, depending on the size of your cookie cutter. 
15. Make the sage butter by melting the butter in a medium skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Keep warm over low heat.
16. Cook half the ravioli in the salted water until tender but not mushy, 2 to 4 minutes. 
17. Drain the raviolis and transfer to individual bowls, then top 1-2 Tbsp. sage butter sage leaves. 
18. Place the remaining ravioli on a baking sheet inn the freezer until hard: Pack into resealable plastic bags and freeze for up to a month. You can cook the ravioli directly in boiling water, no need to thaw.

Enjoy!