Pumpkin Ravioli with Corn Cream Sauce

- PASTA DOUGH:
- 1 1/2 cups semolina flour, finest grind
- 1 1/2 cups flour (I usually use about half whole wheat flour, but whole wheat will result in a drier dough, so you might need to add some moisture)
- 1 teaspoon salt
- 4 eggs
- 2 tablespoons extra-virgin olive oil
- F I L L I N G :
- 2 tablespoons butter or olive oil
- 1 onion, minced
- 2 pounds (about 2 medium)Â pumpkin, peeled and cubed
- 6 cloves garlic, minced
- 1/4 cup minced fresh herbs such as sage, thyme, rosemary
- 1 teaspoon nutmeg
- 2 teaspoon salt
- 1/2 cup water
- 1 cup buttermilk or yogurt
- CORN CREAM SAUCE:
- 1/4 cup butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 cups corn kernels, cut off the cob, or frozen
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1 1/2 cups fresh cream
Instructions:
This is an elegant dish so full of flavor that it will likely be requested frequently by family and friends. For the sauce, I use Hope Creamery butter. It’s my favorite for so many reasons. The creamery is a family-run business. Their butter is made from the thickest cream from grass-fed cows raised on small local dairy farms. And they churn in small batches that are never frozen.
- To make the pasta dough, place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil.
- Process until the dough begins to mass on the blade (about 1 to 2 minutes). Remove the dough from the processor and press it into a ball. Wrap the dough in plastic and let it rest at least 2 hours in the refrigerator before rolling and cutting it.
- Note: The pasta dough can also be made by hand or in an electric mixer fitted with a dough hook. For each of these  methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients, and mix them together slowly until everything is combined well.
- Meanwhile, make the filling. Heat the butter in a large skillet over medium heat and sauté the onion. Add the pumpkin, garlic, herbs, nutmeg, salt, and water. Cover and allow the pumpkin to cook until soft, about 10 minutes. Add the buttermilk and blend well, cover, and heat for another 3 to 5 minutes. Remove from the heat and let cool at least until it is not too hot to touch. Mash it all together really well either in a food processor or by hand (a fork or sturdy wire whisk will work for this).
- Roll out the chilled pasta dough on a floured surface to no more than 1/4-inch thick and cut it into uniform 2-inch squares (there are special tools for cutting ravioli, and circles are fine too). Place a small spoonful of filling into the center of a square of dough, top it with another square of dough, and seal the edges well with a fork. Bring a stockpot of water to a rolling bowl, drop in the ravioli pillows, and cook them for about 5 minutes.
- To make the sauce, heat the butter in a saucepan, add the shallots and garlic, and sauté for 2 minutes. Add the corn, salt, pepper, and thyme, and then slowly pour in the cream. Continue to heat over low heat until the cream thickens.
- Remove the pan from the heat and spoon the sauce over the cooked ravioli.