Pumpkin ravioli with toasted fennel, asiago cream sauce - Pastic - Tucson News Now

Pumpkin ravioli with toasted fennel, asiago cream sauce - Pastiche

Makes: 3 to 4 servings

Pasta:

• 8 tablespoons butter, divided

• 2 lbs. fresh pumpkin, peeled and cubed 

• 1 cup heavy cream 

• 1/2 cup chicken stock 

• 1/3 cup parmesan cheese 

• 1 tablespoon fresh, cracked black pepper 

• 30 won ton wrappers (or simple pasta dough) 

• egg wash (1 egg and 1/4 cup water mixed)

To make pasta: In a large saucepan, heat 5 tablespoons butter until it starts to foam. Add pumpkin and cook until it begins to break down. Add cream and chicken stock and simmer until most of the liquid is gone. Stir in parmesan and remaining 3 tablespoons butter. Purée in food processor. Season with black pepper. Cut wonton wrappers into large rings. Put 1 tablespoon pumpkin purée in the middle of each ring. Put egg wash on edges and cover with another ring. Boil in water for 5 to 6 minutes.

Sauce: 

• 2 tablespoons whole fennel seeds 

• 1/4 cup champagne 

• 2 cups heavy cream 

• 1 cup grated asiago cheese 

• salt and white pepper to taste 

• slurry - corn starch and water to thicken 

• chopped parsley for garnish 

• chopped pistachios for garnish

To make sauce: In a saucepan, toast fennel until fragrant. Add champagne and reduce by a quarter. Add cream and bring to a boil. Lower heat, add asiago, and simmer until cheese is melted. Strain through mesh strainer. Season with salt and pepper and thicken to desired consistency with corn starch.

Place four to five pieces of pasta on each plate and add sauce. Garnish with parsley and chopped pistachios, if desired.

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