One of my favorite autumn meals is pumpkin ravioli with sage. We had this right after we got married 23 years ago. I have made raviolis, but I was lazy this weekend and tried this version, which uses grated pumpkin. This is a fairly healthy dish, but after making it, I thought it could use some creaminess. Here is what I would do next time:
Take out one cup of the sautéed pumpkin and purée it with about 1/2 cream or half and half, then stir it into the pumpkin mixture.
Fresh Pumpkin and Sage Pasta
Serves 4 to 6
2 cups fresh grated pumpkin
2 small leeks, sliced
2 Tbs olive oil
4 Tbs butter, divided
1 clove garlic, put through a press
1/4 cup finely shredded fresh sage leaves, loosely packed
1/2 cup thinly sliced green onion
Salt and freshly ground pepper
1 lb pasta
1/2 cup freshly grated parmesan
Heat olive oil and three tablespoons butter in large skillet. Add shredded pumpkin and leeks; saute for a minute or two, then add the garlic, but not browned; then reduce heat to medium-low and simmer until pumpkin is just tender (about 15 minutes), stirring occasionally. Add shredded sage leaves, green onion and salt and pepper to taste; then simmer for a minute or two longer.
Meanwhile, cook pasta in boiling salted water. Drain; then toss with pumpkin mixture, parmesan and remaining tablespoon of butter. Adjust salt and pepper and serve immediately.