Pumpkin Mascarpone Ravioli With Sage Butter Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 small pie pumpkin (either roasted or diced and boiled)
• 1 cup mascarpone cheese (cream cheese if you cannot find mascarpone)
• 1/4 cup parmesan cheese
• 1/4 cup pine nuts, chopped (also can substitute hazelnuts)
• 1 egg
• 1/2 teaspoon nutmeg
• salt and pepper
• 2 1/2 cups semolina flour (or substitute regular)
• 3 large eggs
• 1 teaspoon olive oil
• salt
• 1/2 cup unsalted butter
• 3/4 teaspoon ground sage
• 1/4 teaspoon nutmeg
• 1/4 cup parmesan cheese

Recipe

• 1 slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. also can instead dice and boil pumpkin for 10-15 minutes. i prefer the roasting of the pumpkin for a richer flavor.
• 2 make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
• 3 add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
• 4 once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. add water if dough is too dry, flour is it is too wet.
• 5 once pumpkin has completely cooled, use food proccessor to puree.
• 6 add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
• 7 roll out thin even sheet of pasta dough onto well floured surface.
• 8 drop filling by even spoonfuls onto one side of pasta dough. remember to leave space between to close raviolis.
• 9 brush water in between filling to seal edges.
• 10 fold over other side of pasta sheet to form top layer.
• 11 cut raviolis along seals with pizza cutter or ravioli cutter.
• 12 drop into salted boiling water for 5-7 minutes.
• 13 drain and pour out onto serving platter.
• 14 in saute pan melt butter using low heat.
• 15 when butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
• 16 pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!