Ravioli di Zucca
Prepare the Fresh Pasta Sheets according to the recipe.
To make the filling, mix the pumpkin, cream, salt and pepper in small saucepan and cook over medium high heat, stirring often until the puree is thick and pulls away from the pan when stirring, 8-10 minutes. Remove the pumpkin from the heat, cool to room temperature and stir in the cheese and egg. Set aside.
Prepare the fresh Pasta sheets according the recipe.
Place a large pot of salted water on to boil.
To make the ravioli, lay one sheet of pasta flat onto a well-floured work surface. Spoon 1 teaspoon of the pumpkin filling in intervals of 2 inches. (Each spoonful of filling will be a ravioli, so make sure there is enough room to form and seal the pasta.) Using a small brush, brush the egg yolk and water mixture lightly around the spoonfuls of ravioli filling. Place another pasta sheet on top of everything and gently press down with your fingers. Try to eliminate excess air in the ravioli or they may burst during cooking. Press more firmly to seal the layers, then cut the pasta with a wheel to make the desired ravioli shape. Pull the pieces apart and dust generously with flour. Place finished ravioli on a baking sheet or tray generously dusted with additional flour to prevent them from sticking together. Repeat with the remaining ingredients. Wrap the finished pasta with plastic wrap and chill ravioli until ready to cook
Make the Parma Sauce and keep warm.
Boil the ravioli in the water until they are just tender and cooked through, 3-4 minutes. Drain well and divide onto warm plates. Drizzle the ravioli with the sauce and garnish with chopped sage.
CHEF’S NOTE: Various garnishes include toasted pine nuts, hazelnuts or a bit of grated nutmeg. The tomato adds a nice blush to the sauce and a tomato taste, but the chopped tomato garnish wasn’t really beneficial.