Pumpkin doesn’t have to be served just in a pie this Thanksgiving! Chef Andreas Kisler from The Peabody Hotel gives us a recipe for pumpkin ravioli.
Crispy Pumpkin Ravioli with Apple Butter Sauce
Peabody Thanksgiving Brunch
Chef Andreas Kisler
Simple Pasta Dough
1egg per ¾ cup of all-purpose flour and a pinch of salt. Knead for 10 minutes, let dough rest
Pumpkin Filling
3 tablespoons unsalted butter
1 pound fresh pumpkin, peeled and cut in 1-inch cubes
1/4 cup goat cheese
¼ cup honey
¼ cup heavy cream
1/2 bay leaf
1 clove garlic
1 teaspoon fresh finely chopped ginger
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
1 egg, beaten
Salt and freshly ground white pepper to taste
For Breading
All-purpose flour
2 eggs
Finely ground bread crumbs (Panko bread crumbs ground in food processor)
How To Make filling
In butter sweat the pumpkin cubes until al dente then the garlic the gloves ginger and deglaze with brandy sprinkle 1oz chopped sage on the mixture .When pumpkin turns into puree pull from heat place in food processor. Put in sauce pan add cream, goat cheese and honey. Bring to a slow boil making sure to stir constantly. When thickened remove from heat add beaten egg. Let the filling cool
How To Make Ravioli
Roll out the pasta dough very thin then place one ounce of filling every 3 inches on half of rolled out dough. Lightly brush edges with egg wash (1 egg and a little water whisked together to make it fluid enough to brush on dough) fold dough over filling pressing to enclose filling. Cut into desired shape.
Place in freezer.
When frozen drench in flour then in egg mixture and finish in breadcrumbs
Fry at 350 degree in vegetable oil
Apple Butter Sauce
4 peeled and cored Granny Smith Apples
4oz unsalted butter
1oz apple cider
1oz rice vinegar
4oz granulated sugar
1 juice of a lemon
1cup white wine
1oz cream
6oz butter
1 spice sachet (1 cinnamon stick, 4 cloves, 3 star anise, 1 dried chili pepper, coriander seeds, mustard seeds bay leaves and whole cardamom wrapped in cheese cloth)
Place water in pot, add wine, sugar, lemon, and sachet. Place peeled apples in water, add vinegar and bring to a boil. Cook apple until soft remove from water and place in a blender. Blend than add in sauce pan add apple cider then cream bring to a boil. When reduced whisk in butter. Place on plate top with Ravioli and sprinkle with sage
