Pumpkin Ravioli with Grape Butter Sauce

RH Staff

From: Chef Wolfgang Gussmack, Rock-enwagner, Santa Monica, CA. Yield: 8 servings.

RAVIOLI FILLING:
2 cups cooked pumpkin (if using fresh pumpkin begin with a medium-sized pumpkin, approximately 2 lb.)
2 egg yolks
4 oz. Amaretto cookies
6 oz. grated Parmesan cheese
to taste, salt and pepper to taste, nutmeg

GRAPE SAUCE:
1 cup halved California seedless grapes
4 oz. butter
5 fresh sage leaves
¹ /4 cup vegetable stock

RAVIOLI DOUGH:
5 cups all-purpose flour
5 large eggs
1 Tbsp. extra virgin olive oil

For ravioli filling: Cut pumpkin in half, take out seeds, place on sheet pan, cover with aluminum foil and bake for 1 hour in oven at 350°F, or until soft. Carefully scoop warm pumpkin meat out of skin and place into food processor. Add remaining ingredients for filling and blend into smooth paste. Cool uncovered for 2 hours in refrigerator.

For ravioli dough: Combine all ingredients in a dough mixer until a ball of dough is formed. Cover tightly with plastic wrap and let rest for 2 hours.

Roll the dough into approximately 20" x 9" thin pasta sheets. On longer side, lower end, spoon out 8 large nut-size pieces of filling. Moisten dough gently around filling by brushing with water. Fold the upper dough end over filling. Make ravioli by firmly pressing around the filling. Cut as desired around filling (square or round), leaving room for filling to expand.

For grape sauce: Melt butter and sauté grapes and sage. Season with salt. Add vegetable stock and reduce sauce to a smooth consistency.

Meanwhile, cook ravioli in boiling salted water for 4 minutes. Add freshly cooked ravioli to grape sauce. Let simmer for 1 minute. Serve in a bowl with shaved Parmesan on top.

CALIFORNIA TABLE GRAPE COMMISSION