Delectable Pumpkin Ravioli

Ingredients

2-½ to 3cups all-purpose flour
5eggs
1tablespoon olive oil

FILLING:
1small pie pumpkin (about 2-¼ pounds), peeled and cut into 1-inch cubes
4teaspoons chopped shallot
⅓cup butter, cubed
2 teaspoons minced fresh sage
¾teaspoon minced fresh thyme
¼teaspoon salt
¼teaspoon pepper
⅔cup heavy whipping cream
1small bay leaf
1egg, lightly beaten

SAUCE:
1cup heavy whipping cream
3 tablespoons butter
2teaspoons minced fresh sage

Directions

Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli. Yield: 6 servings.