Roast Pumpkin Ravioli

• 1/2 stick of butter plus 2 plus 4 tablespoons
• 3 1/2 cups of mashed Roasted Winter Squash (not pureed)
• 1 cup plus 1 cup heavy cream
• 1/2 teaspoon of pumpkin pie spice
• 1/2 teaspoon of sea salt (fine)
• pinch of ground cloves
• fresh pepper (I like white with this)
• 1 tablespoon each minced sage and thyme (fresh) cut some extra for the sauce
• 1 cup of pumpkin juice (or water)
• 2 beaten eggs
• sauce follows at end of prep

1. melt the butter until slightly browned. Turn in the pumpkin mash. Stir gently. Add 1 cup cream. Turn the heat down to low simmer and add the salt, spices, and herbs and pepper. Stir often. Cook for 35 minutes and add the reseved pumpkin juice or water. Stir and bring back to low simmer. 15- 20 minutes longer until the filling begins to turn darker in color and becomes more solid.
2. Take off heat and cool for 5 minutes. Stir in 2 tablespoons butter and eggs. Set aside to cool. This should make at least 2 dozen or more ravioli.
3. To make the sauce:
4. In a saucier or wide sauce pan reduce
5. 2 cups of chicken broth( I use 4 cups of fresh chicken broth reduced to about 2 cups, or you can use 2 cups of Kitchen Basics chicken stock (in the box). Add a diced up shallot, a sprig of thyme, and 3-4 pepper corns. Reduce to about 1 cup. Strain. Put back in pot add 1 cup cream and simmer until thickens. Add some minced thyme and sage. When it starts to coat the back of a spoon finish with the butter and serve over ravioli.

butter, winter, heavy cream, pumpkin pie spice, salt, ground cloves, fresh pepper, sage, pumpkin juice, eggs

Taken from www.epicurious.com/recipes/member/views/-roast-pumpkin-ravioli-50006252 (may not work)