Pumpkin Ravioli?

Are you kidding me?  Pumpkin Ravioli?  No such thing.  Ravioli is made with ricotta cheese and red "gravy".  But actually there is a recipe for Pumpkin Ravioli.  I was teaching a course in Fresh Pasta and wanted to try something different so I reseach the net and found this one. 

ENJOY

PUMPKIN RAVIOLI

Pasta Dough

2 cups of flour

1 large egg

2 tablespoons olive oil

3 tablespoon canned pumpkin

½ teaspoon salt

On a large flat surface, place flour and make a well.  Add egg and mix thoroughly. Add oil and pumpkin and salt and kneed for at least 5 minutes.  If dough is too dry, add a few drops of water and kneed until smooth and elastic.

If you have a food processor, place flour and egg in container.  Pulse a few times.  Add oil and pumpkin and salt and process until dough is mixed and falls away from sides.  Add a few drops of water at a time, if needed.  Remove dough and kneed a two minutes on flat floured surface.

Place dough in oiled bowl and cover.

Filling

1 cup of canned pumpkin

1 large egg

½ cup of Parmesan cheese

½ teaspoon of nutmeg or all spice

½ cup of crushed amaretto cookies (This is a hazel nut cookie you can find in many specialty stores or Italian delis)  If unable to find, trying using bread crumbs and add another ½ teaspoon of nutmeg)

Combine all ingredients in a large bowl.

Roll out dough to about 1/8 inch thickness.  Spoon a mound (2 tablespoons) on dough at one-inch intervals.  Fold dough over and with your fingers, seal dough around filling.  Cut in one long strip away from dough and then cut into individual ravioli.  Crimp all sides of the ravioli and set on floured cookie sheet until all ravioli are formed.

Drop each ravioli in a large pot of boiling water for about 5 minutes.

Serve immediately with a light cream sauce.  (See Creamy Sage Sauce)

BUTTER SAGE SAUCE

Ingredients

6 tablespoons of butter

3 tablespoons of chopped sage

1 cup of heavy cream

¼ cup of Parmesan cheese

Melt butter in large skillet and add chopped sage.  Slowly whisk in cream. If you want a lighter sauce, use only ½ cup of cream.  Remove from heat and add Parmesan cheese.

A little goes a long way, so use sparingly on your hot pasta.