Pumpkin Ravioli with Sautéed Wild Mushrooms, Brown Butter and Sage

Pumpkin Ravioli with sautéed wild mushrooms brown butter and sage
Recipe by Chef Cori Doern
• 1 egg, beaten
• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 2 tablespoons water


• In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into even squares.
If you are not using it right away it can be frozen up to one year
OR you can use egg roll/wonton wrappers or pot sticker wrappers
Pumpkin puree filling
• pumpkin puree (peel and add cut pumpkin and put into pot.  Add salted water to cover the lower third of pumpkin once it’s in the pot.  Turn to high and cover.  Cook until pumpkin is fork tender.  Drain any remaining water and mash pumpkin into a puree using fork masher or immersion blender)
• 2 cloves garlic, peeled
•1 large shallot, roughly chopped
• 4 sprigs fresh thyme, leaves only
• 6 stems fresh sage, leaves only
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
•4-6 turns freshly ground black pepper
• 1 cup heavy cream
• 2 eggs, beaten
• 48 egg roll wrappers
• 2-3 tablespoons flour
• ½ cup finely shaved Parmesan

 Pre-heat oven to 375 degrees F. Spread garlic, and shallot evenly on a roasting tray. Sprinkle thyme and sage over the top. Cut and quarter pumpkin (reserves seeds for roasting) Drizzle with olive oil and season with salt and pepper. Roast in the oven until  pumpkin is fork tender and shallots are slightly caramelized at the edges, about 20 minutes. Remove from oven, scrape  pumpkin away from skin and into a food processor along with shallots, garlic, thyme, sage and add cream and eggs. Puree until smooth and set aside to cool.

Lay  24 squares on a lightly floured surface and top each with about a teaspoon of pumpkin filling. Using a pastry brush lightly wet the perimeter of each circle with water, place another round on top and lightly press around the edges to seal. Work your way around the filling gently to squeeze out any air bubbles. Using the tines of a fork works really well.

3. Bring a large pot of salted water to a boil as you prepare the sauce. Place the butter and sage in a large sauté pan over medium-high heat. Swirl the pan as it heats so the sage cooks evenly and the butter melts. Cook, swirling occasionally, for 3-4 minutes until the butter starts to turn golden, develops brown bits, and smells rich and nutty. Season with salt, pepper, and a tablespoon of lemon juice.

4. When water is boiling, cook the ravioli for 4-5 minutes until the wrappers become just opaque. Drain ravioli in batches and toss in brown butter sauce. Divide ravioli onto plates or shallow bowls and spoon more brown butter sauce over the top.
Sautéed Wild Mushrooms
Thinly slice mushrooms.  Melt unsalted butter in sauté pan over med-high heat.  Add mushrooms, stir occasionally until mushrooms start to brown and crisp a little. Finish with salt and pepper

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