Pumpkin Ravioli from Jenni Woods

Ingredients

8 T unsalted butter *Use Earth Best brand for dairy free version

1 3/4 cup cooked, pureed pumpkin

1/2 C + 1 C heavy cream ( site for sub: http://www.godairyfree.org/Table/Dairy-Substitutes/Cream-Subs-Heavy/)

1 bay leaf

2 T fresh sage, minced

6 small fresh sage leaves for garnish

2 Tsp fresh thyme leaves

1 eggs, beaten

Salt

Freshly ground pepper, or white pepper

Wonton wrappers (approximately 2 pkgs) (site to make GF version 

http://glutenfreeonashoestring.com/won-ton-wrappers/)

1 egg white, beaten, mixed with 1 T water

2 C chicken stock

2 shallots, chopped

parmesan as topping

Directions

Heat a Dutch oven over medium-low heat.  Add 2 tablespoons of the butter.  When the butter is foamy, add the pumpkin and cook, stirring often, until blended, about 4 to 5 minutes.

Add 1/2 C. cream and half the herbs and cook over low heat for approximately 30 minutes, or until puree is thick and the liquid has evaporated, stirring frequently to prevent it from scorching.

Remove from the heat, remove the bay leaf, and add in 2 extra tablespoons butter and mix thoroughly.  Whisk in the beaten egg.  Season to taste with salt and pepper and set aside to cool.

Lay out several wonton wrappers on a floured surface and brush with egg wash.  Using a 1/2 teaspoon, place equal mounds of the pumpkin puree on the egg-washed dough.  Cover each with a second wonton wrapper and press around the mounds of pumpkin to seal the dough.  Using a ravioli cutter or a fork, crimp the edges; if needed, remove the excess dough from around the edges of the ravioli.  Dust a tray with flour, or use a piece of parchment, and place the ravioli on it.  Bring a large pot of water to a boil while you make the sauce.

To make the sauce, cook the 2 C chicken stock over medium heat with the shallots until reduced to 1/2 cup. Add the remaining 1 C cream and reduce by half.  Over low heat, whisk in the remaining 4 tablespoons butter, slowly, over low heat.  Add the remaining sage and thyme, and season to taste with salt and pepper.

Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes or until they float to the top.   Remove with a slotted spoon and drain.  Add the ravioli to the sauce and heat until warmed through.  Adjust the seasonings if necessary.

Serve immediately garnished with fresh sage leaves and Parmesan cheese. http://www.godairyfree.org/Recipes/Cheese-Subs/Basic-Parmesan-Substitute-Vegan-Gluten-Free-Soy-Free.html