NAC PUMPKIN RAVIOLI

This recipe is for four people.

Pasta Ingredients:

3 ¼ cups of all-purpose flour

4 medium eggs

¼ tsp salt

Sauce Ingredients:

2/3 cup butter

Sage, up to 20 leaves

DIRECTIONS:

Filling:

Filling Ingredients:

1 15oz canned pumpkin

¼ cup freshly grated Parmesan cheese

1 egg yolk, lightly beaten

1 tablespoon packed, light brown sugar

Pinch nutmeg

Kosher salt

Freshly ground black pepper

1. Drain pumpkin by placing in a fine mesh strainer and set inside a large bowl. Cover exposed pumpkin with plastic wrap, then place a small bowl on top to lightly press the pumpkin. Let drain for 15 minutes.

2. When pumpkin has drained, transfer to a medium bowl. Add parmesan, egg yolk, brown sugar, and nutmeg. Then season with salt and pepper and stir to combine. Set aside.

Ravioli:

1. Put the flour in the shape of a pyramid and make a hole in the center, add salt, and put the eggs in the middle.

2. Begin to work the egg with a fork and slowly add the flour.

3. Once the ingredients are blended, knead the dough for 5 minutes.

4. Create a homogenous dough, not too hard of a consistency.

5. With your hands, make a cylinder and roll out the dough with a rolling pin. First in one direction and then in another.

6. Take care to add flour when needed, so the dough does not stick to the surface.

7. Once the dough is ready, use a teaspoon to place the filling along the top half of the strip of dough. Be sure to space out the filling at a distance of 1.5 inches.

8. Fold the bottom, empty half of the dough up over the half of the dough with the filling. Be sure to cover the filling well.

9. Press your fingers around the filling in order to let the air escape and to seal it inside (this prevents the ravioli from opening and the filling escaping while they are boiled).

10. Finally, cut the ravioli using a ravioli wheel.

11. Bring a pot of salted water to a boil.

12. Place the ravioli in the boiling water—they only need a few minutes. The ravioli are ready when they float to the surface.

Sauce:

1. As the pasta is boiling, melt the butter in a pan.

2. Take the freshly boiled ravioli with a slotted spoon and place them directly into the melted butter. Then, add the sage leaves.

3. Toss them together for several seconds, and then serve!