Boudin Sausage Ravioli with Pumkin Sauce

This dish was years in the making. I can't remember when I made the ravioli but I discovered them during an archaeological expedition into the fridge freezer. They were left because the ravioli did not meet with general approval.

I still have the recipe for the boudin sausage meat. This is based on a recipe from Emeril Live

Boudin Sausage Meat
3lb pork shoulder roast - cubed
3/4 lb pork liver
2 litre water
2 onions
1 celery
1 red pepper
4 cloves of garlic
2 tsp salt
1 tsp pepper
1 tsp cayenne
1 cup rice

Put the pork, liver, onions, celery, bell pepper and garlic with 1 tsp salt, 1/2 tsp pepper, into a pot with the water and bring to a boil and simmer for 1 1/2 hours

Cook the rice.

When the meat is done drain and let cool. When it is cool feed it all through a grinder. Combine with remaining spices and rice. Of course, season as you like. Since everything is already cooked you can taste the mixture.

If you like you can now use this to make sausages or use it to make ravioli.
I used a standard pasta recipe and put about 1 tbsp of sausage in one ravioli. They are quite large. Remember to seal the ravioli with an egg wash. Now freeze for 2 years before making the sauce.

Pumkin Sauce
2 cups pumpkin - (freeze for 2 years - optional)
1 litre chicken stock
4 cloves of garlic
1 onion
1/4 tsp cayenne
salt & pepper
1 tsp oil
1 tbsp dried thyme
1 tbsp dried parsley

Finely chop the onion & garlic. Fry in a large pan with the oil until it becomes translucent. Add the pumpkin, stock, thyme and parsley, cayenne, salt & pepper. Simmer until it thickens to your desired consistency.

Boil the ravioli for 5 minutes. Remove the ravioli and allow to drain. Combine with sauce. Grate some asiago cheese over top.

It is pretty good. You could probably cut the time down by a couple of years if you don't do the freezing step.