Executive Chef Bill Rosenberg of Westchester’s NoMa Social wants to his Pumpkin Ravioli recipe from his new menu. Located just to the north of New York City, in Westchester NY, NoMa (North of Manhattan) is an up-can-coming destination restaurant featuring organic, sustainable meats, fish and local produce in a variety of entrees and an array of Mediterranean-style small plates for mixing, matching and sharing.
Editor’s Note: This recipe calls for fresh pasta sheets. You can either make your own or purchase fresh pasta sheets (frozen) at better grocery stores or from delis that sell fresh pasta.
Recipe courtesy of NoMa Social www.nomasocial.com
Makes 28 ravioli
1 pound roasted pumpkin or butternut squash, pureed
1 pound fresh ricotta (calabro is excellent)
2 eggs beaten
2 tlb brown sugar
1 cup parmigiano, grated
1/2 tsp grated nutmeg
Salt and pepper to taste
2 pounds fresh pasta sheets
3 tablespoons minced shallots
1/4 pound Serrano ham, cut into strips
3 sprigs fresh thyme, leaves removed
1 tsp olive oil
2 tlb unsalted butter
4 tlb fresh grated parmigiano reggiano
salt and pepper to taste
2 amaretto cookies or ginger snaps crushed
Lay fresh pasta sheets on a ravioli cutter and fill each with 1 tbl of the pumpkin filling. Lay a second pasta sheet on the cutter and crimp and trim edges to make the individual raviolis. Continue until you have 28 raviolis.
Boil ravioli. When they float they are cooked.
While raviolis are cooking, heat oil in a large sauté pan and add shallots and serrano. Cook for a few minutes until shallots are translucent and serrano ham is just starting to crisp. Add fresh thyme leaves (careful it will pop when it hits the oil). Add butter and reduce heat. Then add 4 tablespoons pasta water and raviolis to pan. Toss to coat and adjust seasonings. Plate and top with parmigiano and crushed amaretti cookies.