Pumpkin Ravioli With Sage Butter Cream Sauce and Tangerine

You will need (serves 4)

12 fresh lasagna sheets
2 pinches of nutmeg
1 tsp of cinnamon
4 shallots (minced)
1 large can of pumpkin filling
1 1/2 sticks of unsalted butter
10 fresh sage leaves (5 chopped, 5 full leaves)
EVOO
salt and pepper to taste
1/2 cup heavy cream
1/2 cup toasted walnuts (chopped)
2 tangerines or clementines (outside peel removed and then peeled apart into its natural semi-circle pieces)
1/4 cup of all-purpose flour

Fill a large pot with salted water and bring to a boil.

In the meantime, melt 1/2 stick of butter in a fry pan with your chopped sage and your shallots and cook for 3 minutes or until the shallots are soft.  In a mixing bowl, add your pumpkin filling, 1 pinch of nutmeg and your cinnamon.  Add salt and pepper to taste.  Once your shallot mixture is ready add that in the bowl and mix well.

When you water is boiled, take one lasagna sheet and submerge it in the water for about 40 seconds (use tongs to remove and be careful not to break the pasta).  Lay it flat and spoon out 6 small dollops of your pumpkin mixture (approx. the size of a large coin) evenly on the sheet.  Take your second lasagna sheet and submerge it the same way you did the first (this process slightly cooks the sheets and makes them easier to work with).  Lay the second sheet over the first, sandwiching the pumpkin mix in between.  Use your fingers to seal up the spaces between the 6 ravioli and then using a knife seperate each ravioli by cutting evenly.  If you have a pasta cutter with those lovely flowered edges you can use this to seal up the edges.  If not, simply use your fingers to close the edges of each one.  Set this batch aside and repeat the process for the rest of your lasagna sheets. Spinkle with a touch of flour to prevent them from sticking together.

Bring your pot of water back to a boil and cook your ravioli for about 4 minutes (they should start to rise to the top).  Use a hand strainer to remove each ravioli, put them onto a plate and cover to keep warm.

In the mean time in a small saute pan, melt the remaining 1 stick of butter and when it starts to sizzle and turn light brown, tear your remaining sage leaves and fry for about 20 seconds. Next, stir in your cream and another pinch of nutmeg.  Let simmer for 2 minutes and then add 1/3 cup of your parmesan cheese.  Stir until its thickened and add salt and pepper to taste.

Finally, plate your ravioli and pour your sauce over each serving.  Top each one with the rest of your parmesan.  Sprinkle with your toasted walnuts and a couple pieces of tangerine and serve!

Happy Cooking!

xo
Chef Natty