Pumpkin Ravioli Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2048
FAT
446%
CHOL
469%
SOD
108%

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Ingredients for 4 servings

1/2 bay leaf

Mushroom scraps (optional)

1/2 recipe Spinach Pasta Dough or Regular Pasta Dough, recipe follows

1/2 teaspoon white peppercorns

10 tablespoons (5 ounces) unsalted butter

1 teaspoon salt

Bay leaf

1 small onion, quartered

1 1/2 cups semolina flour, finest grind

3 to 4 green leek leaves, sliced (optional)

2 cups heavy cream

Semolina

2 cups chicken stock or light duck stock, recipe follows

2 tablespoons minced fresh sage, plus 6 small leaves for garnish

Bones from 2 chickens, chopped into pieces

2 shallots, chopped

1 small carrot, peeled and sliced

1 pound fresh pumpkin, peeled and cut in 1-inch cubes

1/2 pound fresh spinach (about 1 bunch)

4 eggs

Salt

Stems from 1 bunch parsley

2 teaspoons minced fresh thyme leaves

1/2 teaspoon salt

1 egg, beaten lightly, for egg wash

1 small stalk celery, sliced

Freshly ground white pepper

2 tablespoons extra-virgin olive oil

Tomato scraps (optional)

1 sprig fresh thyme or 1 pinch dried thyme

3 eggs

4 quarts water, approximately

1 1/2 cups all-purpose flour

2 tablespoons extra-virgin oil

2 eggs, beaten

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