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Pumpkin Ravioli Recipe


10 tablespoons (5 ounces) unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
2 cups heavy cream
1/2 bay leaf
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Freshly ground white pepper
1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows
1 egg, beaten lightly, for egg wash
2 cups chicken stock or light duck stock, recipe follows
2 shallots, chopped
1/2 pound fresh spinach (about 1 bunch)
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 eggs
2 tablespoons extra-virgin oil
1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
1 teaspoon salt
4 eggs
2 tablespoons extra-virgin olive oil
Bones from 2 chickens, chopped into pieces
1 small carrot, peeled and sliced
1 small onion, quartered
1 small stalk celery, sliced
Stems from 1 bunch parsley
3 to 4 green leek leaves, sliced (optional)
1 sprig fresh thyme or 1 pinch dried thyme
Bay leaf
1/2 teaspoon white peppercorns
Mushroom scraps (optional)
Tomato scraps (optional)
4 quarts water, approximately



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