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10 T (5 oz.) unsalted butter |
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1 lb fresh pumpkin, peeled and cut in 1-inch cubes |
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2 C heavy cream |
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1/2 bay leaf |
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2 T minced fresh sage, plus 6 small leaves for garnish |
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2 tsp. minced fresh thyme leaves |
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2 eggs, beaten |
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Salt |
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Freshly ground white pepper |
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1/2 recipe Pasta Dough (see below) |
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1 egg, beaten lightly, for egg wash |
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Semolina |
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2 C chicken stock |
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2 shallots, chopped |
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Heat a sautée pan 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 and falls into a purée. |
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Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the purée is thick and the liquid has evaporated. Stir occasionally to prevent scorching. Remove from the heat and beat in an additional 2 tablespoons of butter. Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool. |
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On a floured surface, roll out the pasta as thin as possible. Cut into 2 sheets and brush 1 of them with egg wash. Using a teaspoon, place 24 equal mounds of the pumpkin purée on the egg-washed dough, about 2 inches apart. Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough. |
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Using a ravioli cutter or a sharp knife cut the ravioli. Dust a tray with semolina and place the ravioli on it. Bring a large pot of water to a boil, while you make the sauce. Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup. Add the remaining cream and reduce by half. Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat. Strain the sauce into a clean saucepan and add the remaining sage and thyme. Season to taste with salt and pepper. Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes. Remove with a slotted spoon and drain. Add the ravioli to the sauce and bring just to a boil. Correct the seasonings. |
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Divide the ravioli among preheated soup dishes and spoon the sauce over them. Garnish each serving with a fresh sage leaf. Serve immediately. A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan. |
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1 1/2 C semolina flour, finest grind |
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1 1/2 C all-purpose flour |
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1 tsp. salt |
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4 eggs |
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2 T extra-virgin olive oil |
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Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes). |
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Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.) |
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The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic. |
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