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1
Heat a saute pan over low heat and add 4 tablespoons of the butter.
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2
When the butter is foamy, add the cubed pumpkin and cook, stirring often to stop it from sticking and burning, until it softens and falls into a puree.
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3
Turn the pumpkin into a saucepan, add 1/2 of the cream and half the herbs and cook over a low heat for approximately 1 hour, or until the puree is thick and the liquid has evaporated.
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4
Stir occasionally to prevent scorching.
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5
Remove from the heat and beat in an additional 2 tablespoons of butter.
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6
Whisk in the beaten eggs, season, to taste, with salt and pepper and set a side to cool.
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7
On a floured surface, roll out the pasta as thin as possible.
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8
Cut into 2 sheets and brush 1 of them with egg wash.
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9
Using a teaspoon, place 24 equal mounds of the pumpkin puree on the egg-washed dough, about 2 inches apart.
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10
Cover the mounded dough with the second sheet of pasta and press around the mounds of pumpkin to seal the dough.
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11
Using a ravioli cutter or a sharp knife cut the ravioli.
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12
Dust a tray with semolina and place the ravioli on it.
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13
Bring a large pot of water to a boil, while you make the sauce.
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14
Prepare the sauce: In a saucepan, reduce the stock with the shallots to 1/2 cup.
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15
Add the remaining cream and reduce by half.
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16
Over a low heat, whisk in the remaining 4 tablespoons butter, a little at a time, over low heat.
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17
Strain the sauce into a clean saucepan and add the remaining sage and thyme.
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18
Season to taste with salt and pepper.
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19
Add the ravioli to the rapidly boiling water and cook for 4 to 5 minutes.
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20
Remove with a slotted spoon and drain.
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21
Add the ravioli to the sauce and bring just to a boil.
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22
Correct the seasonings.
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23
Divide the ravioli among preheated soup dishes and spoon the sauce over them.
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24
Garnish each serving with a fresh sage leaf.
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25
Serve immediately.
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26
A simple but delicious alternative sauce can be made from fresh unsalted butter, minced fresh sage, and a little freshly grated Parmesan.
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27
Wash the spinach carefully in 2 or 3 changes of water.
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28
Cut off 1 inch of the stems.
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29
Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup.
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30
(Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.)
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31
There should be about 1/4 cup of juice.
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32
Stir 2 tablespoons of the spinach puree into the spinach juice and reserve.
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33
Discard the remaining puree.
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34
Combine the flours in the food processor with salt.
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35
With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together.
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36
Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.
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37
Divide the dough into 4 pieces and roll and cut 1 at a time as desired.
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38
Keep.
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39
The unrolled dough covered to prevent it from drying.
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40
Place any cut pasta on baking sheets that have been liberally dusted with semolina.
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41
Notes: The unrolled dough should be refrigerated after it has relaxed for 2 hours.
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42
Plan to use it within 24 hours.
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43
For best results, cut pasta may be refrigerated up to 24 hours before using or it may be left to air dry.
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44
For longer storage, Freeze the cut pasta, then wrap it tightly in plastic and return to the freezer.
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45
It will keep 3 to 4 weeks if carefully wrapped.
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46
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
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47
Place the flours in a food processor fitted with a metal blade.
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48
Add the salt, eggs, and olive oil.
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49
Process until the dough begins to mass on the blade (about 1-2 minutes).
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50
Remove the dough from the processor and press it into a ball.
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51
Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting.
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52
(Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
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53
Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook.
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54
For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well.
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55
Wrap in a plastic.
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56
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
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57
In a stockpot, place the chicken bones, then add all the remaining ingredients except the water.
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58
Add water to cover by 2 inches, bring it to a boil and reduce the heat.
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59
Simmer the mixture for 2 or 3 hours, skimming the surface scum form the stock as it collects.
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60
Strain the stock into a clean pot, and grease it thoroughly.
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61
Bring the stock to a boil, and reduce it over moderate heat to 2 quarters.
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62
Use the stuck immediately or let it cool to room temperature and refrigerate or freeze until needed.
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63
Notes: To make demi-glace chicken, duck, veal, etc., reduce stock until it is slightly syrupy and the flavor is concentrated.
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64
Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986
