The Pioneer Woman Tasty Kitchen
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Pumpkin Ravioli with Chanterelle Sauce

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Level: Intermediate

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Description

This is a very festive pasta dish. You can use any kind of wild mushrooms (porcini, boletus, or any other) to replace chanterelles.

Ingredients

  • 1 pound Fresh Pumpkin, Unpeeled, Seeds Removed
  • 2 whole Eggs, Divided
  • 1 cup Heavy Cream, Divided Use
  • ½ teaspoons Salt
  • 1 pinch Freshly Ground Pepper
  • 6 whole Sheets Of Pasta, 6x12"
  • 6 Tablespoons Butter, Divided Use
  • ¼ pounds Fresh Chanterelle Mushrooms, Cleaned And Roughly Chopped
  • 4 whole Shallots, Chopped
  • 2 cups Chicken Stock
  • 1 Tablespoon Minced Sage
  • 1 whole Block Of Fresh Parmesan

Preparation

1. Prepare pumpkin filling:
Cut pumpkin into large chunks, place the chunks in a metal steamer basket or colander that is set on top of a large pot of boiling water. Cover the pot with the lid and let pumpkin steam for about 20 minutes, until it is soft and has no resistance when pressed with a fork. Remove pumpkin from the steamer, let it cool a little. When pumpkin is cool enough to handle, peel off the skin, place peeled pumpkin chunks into a medium size bowl and blend it with an immersion blender until it is completely smooth. Pour pumpkin puree into a mesh strainer set over a pot or a bowl and let it strain for an hour or so, maybe even overnight. Place the resulting strained pumpkin puree into a medium size bowl, add 1 egg, 1/3 cup heavy cream, salt and pepper, and mix until all ingredients are nicely incorporated. Set aside.
2. Prepare ravioli:
Lay one pasta sheet on a flat dry surface. Beat 1 egg. Brush the whole surface of pasta sheet with egg wash. Place small mounds of filling onto the pasta sheet about 2 inches apart. Place another pasta sheet on top of the filling, press around the filling to seal it between to pasta sheets. Cut straight lines between the filling pockets, to form rectangular ravioli, or use a round cookie cutter to have the round ones. Continue with the rest of pasta sheets and the rest of the filling.
3. Bring a large pot of salted water to boil.
4. Prepare the sauce: In a saute pan melt 2 tablespoons of butter over medium heat, add chopped chanterelles and cook until mushrooms are softened. Set aside. In a medium sauce place shallots and chicken stock, bring it to boil and cook it on medium high heat until reduced to about 1/2 cup. Add remaining heavy cream and simmer until reduced by half. Then, lower heat, and whisk in remaining 4 tablespoons of butter, one tablespoon at a time. Strain the sauce into a clean sauce pan, add minced sage, cooked chanterelles, salt and pepper. Keep warm over medium low heat.
4. Make ravioli: add ravioli to your pot of boiling water, a few at a time; ravioli should be able to move freely in the pot so they do not get crowded. Cook ravioli for no more than 3-4 minutes. Remove with the slotted spoon, place onto warmed up plates, top with the sauce, grate some Parmesan cheese over the top and serve immediately.

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