¼ cup ricotta cheese
¼ cup pumpkin pie filling
1 tablespoon honey
salt and white pepper to taste
3 large eggs, separated
1 small link sweet Italian sausage, casing removed
4 tablespoons unsalted butter
¼ bunch sage leaves, picked
1 lemon, cut in half
2 tablespoons cranberry mostarda – see note
1 small piece of cornbread, small diced and baked dry (or 1/3 cup cornbread crumbs)
2 tablespoons duck confit, warmed – see note
Parmesan cheese
Thaw pasta sheets. Place them on a clean, lightly floured work surface. Cut into four 3-inch-by-3-inch squares.
In a medium mixing bowl, combine ricotta, pumpkin pie filling and honey; season to taste with salt and white pepper. Put about 1 tablespoon of filling in the center of half the pasta squares. Use a spoon to press a well-like indentation in the filling. Separate the yolks from the whites (reserve the whites), and place a yolk in the center of each well. Whip the egg whites with the remaining yolk, and using a pastry brush, lightly brush the egg wash around the filling and the egg yolk; this will seal the pasta sheets. Gently place the remaining pasta sheets over the filling. Press around the filling and the yolk to seal the pasta sheets. Use a fork and work around the edges of the ravioli to crimp the edge.
Have a large pot of gently boiling water on the stove. Carefully drop in the ravioli and cook until they begin to float. Remove from water.
While you are cooking ravioli, make the sauce. On medium heat in a sauté pan, crumble and brown the sausage; drain fat from pan.
In another pan on medium heat, add butter and sage leaves. Cook until it begins to brown and emit a hazelnut aroma.
At this point, squeeze the juice of the lemon into the butter to stop the browning. Add cranberry mostarda and sausage; season to taste with salt and pepper.
Plate the ravioli: Place ravioli in a shallow soup plate. Spoon brown butter sauce with mostarda, sausage and sage leaves around the plate.
Place warm duck confit on top and grate good quality Parmesan over all.
Makes 2 servings.
Note: Pasta sheets, cranberry mostarda (mustard) and duck confit can be purchased at gourmet markets such as Whole Foods, in Boca Raton, C’est Si Bon in Palm Beach, and the Boy’s Market in Delray Beach.
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