Thanksgiving Menu

What to make? What to eat?

Ingredients

•2-1/2 to 3 cups all-purpose flour

•5 eggs

•1 tablespoon olive oil

•FILLING:

•1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes

•4 teaspoons chopped shallot

•1/3 cup butter, cubed

•2 teaspoons minced fresh sage

•3/4 teaspoon minced fresh thyme

•1/4 teaspoon salt

•1/4 teaspoon pepper

•2/3 cup heavy whipping cream

•1 small bay leaf

•1 egg, lightly beaten

•SAUCE:

•1 cup heavy whipping cream

•3 tablespoons butter

•2 teaspoons minced fresh sage

Directions

•Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

• Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.

• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

• Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.

• In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli. Yield: 6 servings.