I made this the first time for an anti-thanksgiving party I had for a bunch of friends. For 10 people I made forty of these along with two other mains, a soup, and some sides. Sam made corn bread and dessert. Most things were good, even though at the last minute I overcooked a few things, but the raviolis and the chocolate cake were easily my favorites. I took the basic recipe from the dumpling book, but I tweaked it and then the sauce is a standby of mine, especially in the cooler months. The combination of mushrooms and autumn squash is really refined and comforting at the same time. it’s a bit late for pumpkins, but i like to experiment this time of year with all the different squashes the farmstand carries.
Pasta dough (it’s just a link to an earlier recipe on this very same blog)
1 large Pumpkin
¼ cup dried black lentils
2 Tablespoons slivered almonds, toasted and crushed
2 teaspoons white miso
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Salt and pepper to taste
1/3 cup breadcrumbs
Zest and juice of one lemon
Preheat the oven to 350. Cut the pumpkin in half and scoop the seeds out with a spoon. Rub with olive oil and sprinkle with salt. Roast for 30 minutes or so, until tender. Put the lentils in a small pot and cover with water by about 2 inches. Bring the water to a boil and then simmer for about 20 minutes over low heat until tender. Drain and cool. Toast the almonds in a dry pan over medium heat and when cool, crush them. When the squash is cool, scrape out the flesh into a bowl. Mix all the ingredients with a potato masher.
Roll out your rested pasta dough to the thinnest setting on your machine, or as thin as you can get it with a rolling pin. Cut out circles using a ring mold or round cookie cutter, or even a small glass. Dollop some filling into the center. For a nicer presentation, I like to lightly pinch the edge of the dough halfway around the circle, and then fold the other edge up and over the filling, and then pressing to seal the dumpling. From the pinching you can get a certain pleated look.
2 medium shallots, peeled and sliced
2 t coriander seeds
1 cup blanched almonds
1 T White wine vinegar
Heat 2 tablespoons of olive oil in a sautee pan. Add the coriander and cook for 20 seconds, rolling the pan around so the seeds don’t burn. Add the shallots and cook, stirring over high heat until they’re browned pretty thoroughly, but not burnt. Remove from the pan.
Cover the almonds with water in a sauce pot and boil for 5 minutes, then drain.
In a blender, combine the almonds, vinegar, and onions and turn it on, adding water as needed and scraping down the sides to get it all pureed. You want a relatively thin sauce so don’t be too careful with the water. Adjust the seasoning with vinegar and salt. When it is thoroughly pureed gently pass it through a fine mesh strainer.
Bring a pot of water to a boil. Heat a sautee pan with olive oil. Add your mushrooms and sautee until they’re really aromatic and browned a good bit, about 4 minutes and then reduce the heat to medium. Drop your ravioli into the pot. Add your sauce to the pan with the mushrooms and cook it relatively gently, just to heat up and reduce a bit. When your raviolis are ready, after about a minute (2 minutes if frozen), take them from the water and add to your pan with the sauce. Toss gently and cook for 30 seconds longer, then plate.