- 2 baby pumpkins
- 1 1/2 Cup minced shallots, about 3 shallots
- 8 Tablespoons butter
- 1 Tablespoon sage
- Juice from 1 orange
- Zest from 1/2 an orange
- Pinch of nutmeg
- 4 Tablespoons cream cheese
- 2 Tablespoons chopped chives
- 1 box fresh pasta sheets, cut into eight 4-inch circles
- 4 egg yolks
- Egg wash
- 1 clove garlic, minced
- 1/2 Cup pecans
- 20 baby shrimp
- Juice from 1 1/2 lemons
- Parmesan cheese, for garnish
Remove the stems and cut the pumpkins in half. Remove the seeds and roughly chop pumpkins. In a large sauté pan, sautee 1 cup of the shallots with 8 tablespoons of the butter until translucent. Add in the chopped up pumpkin. Add the sage and nutmeg, then add the orange juice and zest.
Keep over medium heat and place a lid over the pan and let thicken until the consistency becomes nice and soft and is reduced to about 2 cups.
Pour the pulp into a food processor and purée until smooth. Transfer into a large bowl and allow to cool. Once it is cool, fold in about 4 tablespoons of cream cheese. Mix in the chopped chives.
Put the pumpkin filling into a pastry bag. With the bottom square of ravioli, pipe the filling along the outskirts of the square. Place an egg yolk in the middle of the ravioli. Top with another circle of ravioli and egg wash the sides. Repeat for the remaining 3 raviolis.
Boil each ravioli for 3 to 4 minutes or until the yolk is just slightly runny and the pasta is al dente.
Heat up a sauté pan with 6 tablespoons of the butter and let bubble. Add the chopped pecans and continue to brown the butter. Just before the butter is brown, add the shrimp and lemon juice to stop the browning. Season with salt and pepper and continue stirring until the shrimp are cooked.
Remove from the heat and pour over each ravioli (one per plate).
Garnish with fresh Parmesan.