Not-so-pretty pumpkin ravioli

Snowy days can inspire all sorts of mischief. A snowstorm is like getting a pass on real life. Snow falling means that suddenly messy closets, pressing paperwork and languishing knitting take a back burner to a good novel, the next Netflix or, as in my case, the small organic sugar pumpkin sitting on the baker's rack.

Since reading Under the Tuscan Sun, I've been obsessed with the idea of pumpkin ravioli with sage butter sauce. Just say it to yourself. Slowly. Pumpkin. Ravioli. With. Sage. Butter. Sauce.

Really, it's enough to make you want to lie down with a cold cloth on your forehead.

So there we were. Cold day. Wonton wrappers in the fridge. And a pumpkin at the ready.

I looked at some recipes. We debated the proper way to dispatch the squash: I said, roast; Mitch said steam. We roasted. We pondered the alien package of wonton skins. 

I made a pumpkin puree out of the baked pumpkin, an egg, romano cheese, brown sugar and some random pumpkin pie spices. Mitch painstakingly separated the wonton squares, while I daubed each with about two teaspoons of pumpkin. Then we chilled them. Mitch's suggestion and a good one, as they were otherwise too floppy to handle.

I based the sage butter sauce on this recipe by Mario Batali, sans the romano and extra pasta water. Nothing could be easier. And less heart-healthy.

Then trouble ensued. We ran afoul by overcooking the ravs in a too-small pot. So word to the wise: Use your largest cauldron as it appears raviolis like room to swim. Nonetheless we drained the pasta and tossed it with the butter sauce and toasted pine nuts.

I should have photographed the misshapen morsels, but didn't think a pile of sticky, flaccid triangles oozing rust-colored goo would "read" on a Monday. You'll have to trust me on this. They were delicious, though I would go with a slightly less sweet pumpkin puree next time around. And would opt for sturdier ravs.

Time to dust off the pasta maker. But that's for another snowy day.

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