Here is the recipe for my pumpkin ravioli. It is delicious, looks very fancy and can be made for under $20.
Pumpkin Ravioli
Pumpkin Filling-
10 tablespoons (5 ounces) unsalted butter
1 can of pureed pumpkin (just straight up, pure pumpkin puree, not pumpkin pie)
2 cups heavy cream
1/2 bay leaf (I left this out. If you have a friend you can get 1/2 a bay leaf from, go for it but I wasn't about to buy a whole thing of bay leaves to use half of one. I don't ever use them.)
2 tablespoons minced fresh sage, plus 6 small leaves for garnish
2 teaspoons minced fresh thyme leaves
2 eggs, beaten
Salt
Freshly ground white pepper
Wonton Wrappers (to make the raviolis)
Sauce-
2 cups Chicken Stock
What you are going to do is put 4 tbs of butter in a saucepan and melt it down. Then add the pumpkin puree, 1 cup of cream, half of your herbs and simmer for one hour until it forms a paste. This is going to require constant stirring. It sucks. I know but it keeps it from burning on the bottom. But you want to cook it down to a paste. Once it is a paste then add 2 tbsp more of butter, the eggs and season with salt and pepper. I let mine cool over night.
Next get your wonton wrappers (I used 3 packages), a flat surface, a bowl of water, a storage container, your pumpkin puree and a good movie. Your going to take your wonton wrapper, brush it with water, place a small amount of pumkin in the middle, cover with another wonton wrapper and pressed around the edges to seal it. There are different ways to give your ravioli a fancy edge. I just pressed a fork around the edges. Place your ravioli into the storge container. I would place a piece of wax paper in between each layer. It keeps them from sticking together when it comes time to cook them. You just boil them like normal ravioli. I would add some oil to the water to keep them from sticking together.
The final step is to make the sauce. This is super simple. Reduce 2 cups of chicken stock down to half a cup. Add a cup of heavy cream and reduce the mixture down to 3/4 cup. Finally add 4 tbsp butter and the rest of th herbs and you have your fancy sauce.
Super cheap, somewhat time consuming but you are going to impress your guests.
