Pumpkin Pasta with Wild Mushroom Ragu

I'm living out Fall for as long as possible. I have tried to go on as many walks as possible, eaten as many apples as possible and will be keeping my gourds out till the tree goes up. That being said I'm trying to incorporate fall flavours for as long as they are available fresh and local. This dish does just that. It screams fall through both the flavours and colours. Incorporating pumpkin in the pasta gives this dish an unexpected flavour that is not overpowering. If you do not have the time to make fresh pasta packaged pasta will do the trick as well, try with orecchiette. Enjoy with red wine!

First we are going to make the Pasta

Ingredients:

• 1/3 cup pumpkin puree (if buying canned make sure not to get pie filling)

• 1 large egg

• 2 1/4 cup flour + more for rolling and dusting

• 1 tsp. salt

Directions:

1. In a medium bowl mix together pumpkin and egg. In a separate bowl mix together flour and salt.

2. Slowly add dry ingredients to wet and mix together till a dough ball forms. Turn out onto a floured surface and knead for about 5 minutes letting all air bubbles out. Place in plastic wrap and let cool in fridge for about 30 minutes to as long as 1 hour.

3. Slice dough in 4 equal pieces, leaving remainder in the fridge so they keep cool.

4. Roll out onto a floured surface to 1/4"-1/8" thick. Dust flour over each side and roll into a log. Using a sharp, floured knife cut log into 1/4" thick slices. Unroll slices, lightly dust all with flour and fold into noodle nests. Repeat with the remaining 3 dough balls.

5. To cook add to salted, boiling water and cook for 4-5 minutes stirring often so the pasta doesn't stick together.

Then we are going to make the Wild Mushroom Ragu

Ingredients:

• 2 tbsp. olive oil

• 3 tbsp. butter

• 2 shallots, diced

• 1 tbsp. garlic, minced

• 3 cups wild mushrooms, sliced

• 1 tsp. dried thyme

• 2 tsp. dried oregano

• 1 cup chicken stock

• Salt and pepper to taste

• 1/2 cup freshly grated parmesan cheese

• Handful parsley chopped

• Handful chives, chopped

Directions:

1. Heat oil and butter in skillet at medium heat till butter foams. Add shallots and garlic and cook till fragrant, 2-3 minutes. Add mushrooms and cook, stirring often, till they lose most of their liquid, about 8 minutes.

2. Add herbs and stock, bring to a boil and cook for about 10 minutes or till ragu has thickened and liquid absorbed. Season with salt and pepper, mix in parsley and chives.

3. Serve on top of pasta and top with freshly grated parmesan cheese.

Time: 1 hour & 30 minutes

Serves: 4