RAVIOLI WITH PUMPKIN AND SAUSAGE SAUCE

SERVES 4

This is very different and quite good. The sauce could be used with any pasta. Canned pumpkin is available all year long, but you could use cooked and mashed fresh pumpkin when in season. This is based on a recipe by Rachel Ray.

INGREDIENTS

1 tablespoon olive oil

3/4 pounds mild Italian sausage, bulk or link with casing removed

1 tablespoon butter

1/2 small onion, finely chopped

4 large cloves garlic, minced

1/2 cup dry sherry

1 cup water

3/4 cup canned unseasoned pumpkin

1 cup cream

1 tablespoon fresh basil leaves, cut into a chiffonade (or 1 teaspoon dried)

3 tablespoons fresh sage leaves, cut into a chiffonade (or 1 tablespoon dry rubbed)

1/8 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Salt and pepper to taste

1 pound fresh or frozen cheese ravioli (see note below)

Freshly grated Parmesan cheese

Heat a large sauté pan over medium-high heat. Add the oil, then the sausage. Brown the sausage, about 5 minutes, breaking it into small pieces as it browns. Using a slotted spoon, remove sausage to paper towels. Pour the grease out of the pan and then return it to the burner. Add the butter, then the onion. Sauté until the onions are tender, about 3 minutes. Add the garlic and cook another minute. Add the sherry and water; cook until slightly reduced, about 2 minutes. Add the pumpkin, cooked sausage, cream, basil, sage, cinnamon, nutmeg, salt and pepper. Reduce heat to medium and cook until thickened, about 5 minutes.

Meanwhile, cook the ravioli according to package directions. Drain well. Place in pan with sauce and gently stir to combine over low heat, about 1 minute. Serve immediately, passing cheese separately.

Note: Store-bought ravioli come in a variety of sizes and weights. Actually, what I use are fairly small and totals 18 ounces, but a 1 pound package will do.

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