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Pumpkin and Shiitake Ravioli
with Sage Butter

 
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La Belle Cuisine

Pumpkin and Shiitake Ravioli
with Sage Butter
Squash – A Country Garden Cookbook
by Regina Schrambling,  1994, Collins Publishers San Francisco

"Ravioli are surprisingly easy to make if you start with prepared pasta
dough or even wonton wrappers. Canned pumpkin makes the firmest
filling, or you can use a denser, drier squash like buttercup."

Ravioli:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
16 shiitake mushrooms, stemmed
and finely diced
2 shallots, finely chopped
2 cloves garlic, minced
1 teaspoon tamari or soy sauce
1 teaspoon minced fresh sage
1 1/2 cups canned pumpkin purée or
very dry buttercup purée
3/4 cup grated Parmigiano-Reggiano cheese,
plus additional cheese, for garnish
1/2 cup fine dried bread crumbs
Salt and freshly ground black pepper, to taste
2 large egg whites
4 sheets fresh lasagna dough,
each 16 by 24 inches, or
24 wonton wrappers

Sage Butter:
8 tablespoons (1 stick) unsalted butter
16 fresh sage leaves, julienned

To make the ravioli, in a large skillet over medium heat, melt the
butter with the oil. Add the mushrooms, shallots and garlic and sauté
for approximately 10 minutes, or until tender. Stir in the tamari and
sage, raise the heat to high and cook, stirring constantly, 3 to 5 minutes,
or until the mushrooms start to darken. Transfer to a mixing bowl. Let
cool slightly, then stir in the pumpkin, cheese and bread crumbs. Season
with salt and pepper. Blend in 1 egg white and set aside.
Cut the pasta dough into twenty-four 4-inch squares. Spoon a table-
spoon of filling slightly off center of each square. Brush the edges with
egg white, fold over to form a triangle and press edges together tightly
to seal. Wrap in plastic film and refrigerate for at least 1 hour before
cooking. (They can be stored overnight.)
Bring a large pot filled with water to a rolling boil. Add salt to taste and
return to the boil. Gently lower the ravioli into the pot and cook until just
al dente. This will take approximately 3 to 4 minutes, depending on the
pasta. They are done when they float to the surface.
Using a slotted spoon, lift out the ravioli and drain well, then arrange on
a warmed serving platter.
To make the sage butter, melt the butter in a small saucepan over
medium heat. Add the sage and cook for 2 to 3 minutes to infuse the
butter. Drizzle the sage butter over the ravioli. Serve with additional
cheese and black pepper. Serves 4 to 6.
 

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