Enjoy This Recipe Courtesy of Chef Les Kincaid
Pumpkin Ravioli with Prosciutto & Sage
1 1/2 pounds pumpkin or winter squash
1 tablespoon unsalted butter
1/4 pound finely chopped Prosciutto (optional)
1 1/2 tablespoons chopped fresh sage, plus several whole sage leaves for garnish
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Kosher salt and black pepper to taste
2 (16-ounce) packages wonton skins, at room temperature
Cornstarch for dusting ravioli
1 cup chicken stock (homemade is best)
Preheat the oven to 375 degrees F.
Split the pumpkin in half, scoop out the seeds, and bake 35 minutes. Remove from the oven and cool to room temperature. Scoop the pumpkin meat out of the skins and discard the skins. Place the pumpkin pulp in the bowl of a food processor fitted with a metal blade and pulse to chop fine. Sauté the pulp in the butter 2 minutes over medium-high heat. Add the prosciutto and chopped sage, and continue cooking two minutes more. Reduce the heat to low and add 1/2 cup of the heavy cream and half of the Parmesan cheese. Slowly reduce by half. Season with salt and lots of freshly ground black pepper and set aside until cool.
Have a cup of water and a pastry brush ready beside your work surface. Lay out a few wonton skins and place 1 ½ teaspoons of filling on the center of each. Brush all four edges of a second wonton skin with water. Place atop the first and press gently with your fingers to seal the edges and eliminate air pockets. As each wonton is completed, place it on a sheet pan covered with waxed paper lightly coated with cornstarch to prevent sticking. (Alternatively, the ravioli may be dusted with cornstarch.) Cover with plastic wrap and refrigerate until ready to use. They may be stored this way for as long as two days.
To make the sauce, simmer the chicken stock and the remaining cream and Parmesan cheese in a saucepan over low heat 8 to 10 minutes. While the sauce is cooking, bring a large pot of salted water to a boil. Drop in the ravioli and boil 2 to 3 minutes. Drain and place 5 to 6 ravioli per person on individual plates. Spoon several tablespoons of sauce over each portion. Garnish with sage leaves and freshly ground black pepper.
Yield: 8 to 10 servings