Signature Recipes
10 tablespoons (4 ounces) - unsalted butter
1 pound - fresh pumpkin, peeled and
cut in 1-inch cubes
2 cups - heavy cream
1/2 - bay leaf
2 tablespoons - fresh sage, minced
(plus 6 small leaves for garnish)
2 teaspoons - fresh thyme leaves
2 eggs, beaten
Salt and freshly ground white pepper
6 sheets - approx 6 x 12-inches, of fresh pasta
1 egg, beaten lightly, for egg wash
1/4 cup - semolina or all purpose flour, for dusting
1 bottle - Balsamic Glaze
1 block - parmesan cheese
Chef's Notes:
Heat a large heavy skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens.
Transfer the pumpkin into a medium saucepan, add 1 cup heavy cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated. If any lumps remain, use a fork to crush them into the mixture. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons butter.
Whisk in the beaten eggs. Season to taste with salt and pepper and set aside to cool.
Lay out 3 sheets of pasta. Using a pastry bag or a teaspoon, place 8 equal mounds of the pumpkin puree on each sheet of dough, about 2 inches apart. Brush around each mound with egg wash. Cover the mounded dough sheets with a second sheet of pasta and press around the mounds of pumpkin to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of salted water to a boil while you make the sauce
To Prepare the Sauce: Place 2 table spoons of butter into a cold pan and allow it to melt. Once it is melted continue to heat until the butter becomes a light brown color. Add glazed pecans and salt and pepper.
Place the ravioli into the boiling water. When they float they are done.
Place the ravioli in the pan with the brown butter sauce. Arrange on the plate in a circle. Drizzle with balsamic glaze. Garnish with Arugula and shaved parmesan cheese.