Pumpkin Ravioli with Brown Butter-Sage Sauce and Santa Fe Sludge

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Comment by eTaste on October 29, 2008 at 11:11am

Pumpkin Ravioli with Sage-Brown Butter Sauce
(Serves 6 as first course, 4 as a main course)
For the filling:
2 cups flesh from a roasted pie pumpkin (or canned pumpkin)
1/4 cup toasted pine nuts, fine chopped
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped garlic
For the pasta dough:
2 cups all-purpose flour
3 extra-large eggs
To assemble:
1 egg, beaten (for egg wash)
To serve:
1/2 cup grated Parmesan cheese
2 tablespoons dry vermouth
Handful fresh sage leaves (about 20)
4 ounces (1 stick) butter
Freshly ground pepper

Make the filling: Combine pumpkin, pine nuts, brown sugar, cinnamon, nutmeg,
garlic, salt and pepper and mix well to blend. Chill for one hour so filling
is firm when stuffing ravioli.
Make pasta dough: Quick-pulse flour in food processor to blend. Mix eggs
together in a small bowl and add to flour all at once. With quick on-and-off
processing, mix dough until a firm ball forms in processor bowl. Remove
dough from bowl and wrap in plastic wrap and allow to rest for 15 minutes.
Make ravioli: Roll out pasta dough according to instructions on your pasta
machine. Use a small cookie cutter, ravioloi form or small glass to cut
circles for the ravioli.
Place 1 teaspoon of filling on center of half the circles. Brush parameter
of each disc of dough with egg wash and place second piece of dough over
filling. Crimp to seal ravioli. Continue until you have used all of the
dough and filling.
To serve: Put a large pot of well-salted water on to boil. Melt butter in
medium saucepan and allow to brown slightly. Add sage leaves and allow to
fry for one minute. Stir in vermouth. Set aside.
When water is boiling, gently drop ravioli in and simmer until tender < just
until they float to the top of the pot. Remove with slotted spoon or mesh
skimmer and drain for a moment.
Plate cooked ravioli and scatter Parmesan over entire surface. Drizzle hot
browned sage-butter over ravioli, and serve immediately with freshly ground
pepper.


SANTA FE SLUDGE
(Halloween Punch)
Apple cider
Black food coloring
Gummy bugs and snakes (optional)

Pour as much cold cider as you need to serve the number of goblins at your
party into a large bowl. Add a few drops of black food coloring. To up the
EEEEWWWW factor, drop in some gummy bugs and snakes.