Pumpkin Ravioli in Pumpkin Cream Sauce
Filling and Sauce:
2 cans pumpkin, or 1 small pumpkin halved, seeded, roasted until tender, and mashed
2 tablespoons butter
1 medium onion, minced
4 cloves garlic, minced
1 small carrot, grated
2 tsp ground cumin
1 tsp salt
1 tsp pumpkin pie spice
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
Pasta:
2 cups flour
4 eggs
2 tablespoons milk
To make the ravioli filling, begin by sauting the onion, garlic and carrot in butter over medium heat for about 5 minutes. Mix the pumpkin, cumin and the salt in with the sauteed vegetables. Be sure to reserve 1/4 of the resulting mixture for the sauce.
Now make the pasta. On a well floured work surface, form a mound of flour with a depression in the center and crack the eggs into the center of the well. Break the yolks and add the milk, then combine well. Knead for 8-10 minutes, or until the dough is springy and smooth. Separate the dough into two equal sized balls. Roll each ball into a thin rectangular sheet. Spoon generous tablespoons of ravioli filling at 2-3 inch intervals on one of the sheets. Moisten the area around each spoonful of filling, then carefully stretch the second sheet of dough over the bottom sheet, pressing hard to join the two layers. Cut the individual raviolis apart with a ravioli cutter or the backside of a butterknife and set them on a clean towel.
To make the sauce, put the remaining filling mixture back into a saucepan over low heat. Mix in the pumpkin pie spice, then slowly add the cream while mixing. Simmer until the sauce reaches your desired thickness.
Boil the raviolis for 2-4 minutes in a large pot of salted water, taking care to avoid sticking. Drain and serve with the pumpkin cream sauce, salted to taste. Serves 4.