Pumpkin Ravioli- Bot Mi Boc Bi Do kieu Y

Vietnamese food

Make 4 servings

1 cup puree pumpkin  fresh  from 1 lb fresh sugar pumpkin or canned
1 Tbs butter
1 large shallot, finely chopped
3 Tbs of heavy cream
1/8 tsp ground white pepper ( black pepper is ok)
1/8 tsp salt
3 Tbs Parmesan cheese and extra for serving
1/4 tsp grated nutmeg
If use fresh pumpkin.  Cut pumpkin in half. Remove the seeds and strings from inside the pumpkin.  Microwave about 10-15 minutes until pumpkin very soft or bake them in 350o oven over 1 hours.  I prefer baking pumpkin -more flavorful and drier. You will feel the flesh is easy to separate from the peel.  Scoop the pumpkin flesh out of skin and mash with a fork or puree with a hand blender or food processor.

Saute shallot with butter until fragrant  add puree pumpkin, cook about 2 minutes.  Add cream cook until the pumpkin getting dry a little bit about 2-3 minutes.  Remove from heat add cheese and nutmeg.
Sauce:  any your favorite sauce or
8 fresh sage leaves, thinly sliced
4 Tbs unsalted butter
Chive or parley for serving
Basic pasta dough or a package of wonton wrap
2 cups unbleached all purpose flour
3 large eggs
Mound the flour on the wooden cutting board.  Make a well in the center, add eggs. Use a fork slowly in-cooperate flour into eggs at the inner rim of the well and keep pushing up the flour from the base.  When the dough form a cohesive mass like play dough remove the dough from the board. , scrape up and discard all crusty bits. Knead the flour with both hand with the palm about 5 minutes until the dough smooth and a little bit sticky and elastic. Cover with a plastic wrap and let it rests for 30 min.  You can use food processor too: put everything in and turn the machine until a ball formed. Then knead and rest like the hand made dough

  1. Roll out pasta dough to the thinnest. Cut into 2-in circles. Put 2 tsp of filling in the center, press down gently to remove any air bubbles and to seal. If you use wonton wrap, add a little bit water around the edge for sealing.
  2. Cook in boiling salted water ( 1 tsp salt per 1 quart water) until floating, drain.
  3. While pasta cooks, melted butter in a large saute pan until it foam and subside, add sage and fry for 1-2 minutes until the butter lightly brown.   Whisk 4 Tbs cooked pasta water to butter.  Add pasta to butter sauce . Cook over medium high heat about 1 minutes to coat pasta with sauce. 
  4. Transfer pasta to serving plates or a big plate and top with grated Parmesan cheese and chive or parley.

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