Pumpkin Ravioli

Ingredients:
8 Tbs unsalted butter
1 can pumpkin puree
2 cups heavy cream
1 bay leaf
2 Tbs fresh sage, minced plus extra leaves for sauce
2 tsp fresh thyme
2 eggs, beaten
salt and pepper
6 sheets of fresh pasta or wonton wrappers
1 egg, beaten for egg was
1/4 cup flour for dusting
2 cups Vegetable stock
2 shallots or 1 small onion.

Directions:
1. Heat a medium saucepan over low heat and add 4 tbsp of butter. When butter is foamy, add pumpkin and add half of heavy cream and half the herbs, cook over low heat for approximately 30 minutes , or until puree is thick and the liquid has evaporated. Stir occasionally.
2. Whisk in the beaten eggs. Season to taste with salt and pepper. Set aside to cool. (I put it in the fridge)
3. Lay out 3 sheets of pasta. Using a pastry bag or teaspoon, place 8 equal mounds of pumpkin puree on each sheet dough, about 2 inches apart. Brush around each mound with egg wash. Cover mounded dough sheets with second of pasta and press around mounds to seal the dough. Using a 2-inch cookie cutter, cut out the ravioli. Dust a with flour and place the ravioli on it.
4. If you don't have time or not brave enough for fresh pasta, like me, purchase some wonton wrappers. Place a small dollop of the pumpkin mixture, wet edges and seal with a fork.
5. Bring a large pot of salted water to a boil while you make the sauce.
6. To prepare the sauce, in a medium saucepan, add in the stock and shallots/onions and bring to a boil to reduce to 1/2 cup. Add remaining heavy cream and reduce by half.
7. Over low heat, whisk in remaining 4 tbsp butter, a little at a time. Strain the sauce into a clean saucepan and add remaining sage and thyme. Season to taste with salt and pepper.
8. Add ravioli to rapidly boiling water and cook for 4 to 5 minutes for fresh pasta or 2-3 minutes for wonton ravioli. Remove with a slotted spoon. Add ravioli to the sauce and bring just to a boil. Correct the seasonings.

Note: I didn't have unsalted butter so the salted butter did make this a little saucy. Also, I could have used a fresh pumpkin if I had the time. Also this made a lot more filling than I anticipated and ended up freezing some of it so I did not have 300 raviolis. The wontons were good but had the consistency of, well, wontons and not really pasta ravioli. With that being said, it was delicious. I ended up putting some extra leaves of whole sage in the sauce and that also was a nice touch. I am going to see if I can make it with fresh pasta next time...in my free time.