Ginger-Pumpkin Cheesecake Parfaits

I already knew what I wanted to do for the dessert – a version of these Pumpkin Cheesecake Pots with gingersnaps and ginger-infused whipped cream – but was less sure about the savory dish. A soup felt too boring, a classic sage-pumpkin-gorgonzola take too, well, classic. Then Justin came through with the idea of a curry, but not in the traditional way. Rather, he wanted a pumpkin ravioli in a curry sauce, but not too Indian of a curry sauce. More like a Thai curry sauce.

Ginger-Pumpkin Cheesecake Parfaits

• 1  14 oz. can 100% pumpkin puree
• 8oz neufchatel cheese
• 1/3 c. sugar
• 1/2 c. brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1 tsp. vanilla extract
• 1/2 lb. gingersnap cookies
• 2 TBS salted butter, melted
• 1/2 pint heavy cream
• 1 inch piece fresh ginger
• 1/8 tsp cream of tartar
• 3 TBS sugar

1. In a blender or large food processor, combine pumpkin, neufchatel, sugars, spices, and vanilla.  Pulse until smooth.
2. In a large plastic bag, crush gingersnap cookies into crumbs with a rolling pin.  Mix with melted butter.  Toast for 2-3 minutes over medium heat in a large saucepan.  Set aside.
3. Peel ginger.  Crush into a paste in a mortar and pestle, or pulse until smooth with a food processor.
4. In a large bowl, beat cold heavy cream with cream of tartar until stiff.  Whisk in sugar and ginger paste to taste.
5. Assemble parfaits by layering in the following order: pumpkin custard, gingersnap crumbs, pumpkin custard, whipped cream, ginger snap crumbs.  Serve cold.

Spiced-Pumpkin Ravioli in a Thai Curry Sauce

For the sauce:

• 2 tsp canola oil
• 1 inches fresh ginger, peeled
• 6 cloves garlic, minced
• 1 can coconut milk
• 1 1/2 TBS Thai red curry paste (Thai Kitchen brand)
• 1 TBS lime juice
• 1 c. chicken broth
• kosher salt to taste

For the pasta dough:

• 2 c. flour
• 3 large eggs
• 1 tsp salt
• 2 TBS extra virgin olive oil + extra for brushing

For the ravioli filling:

• 1 (14 oz.) can 100% pumpkin puree
• 1/4 c. light brown sugar
• 1/3 c. finely ground unsalted cashews
• salt and black pepper, to taste
• 1/4 tsp. cardamom

Ravioli Filling:

1. Mix all ingredients together, season to taste.

Ravioli dough:

1. Mix together flour and salt.  Mound flour on a large, clean surface.  Form a large well in the middle of the mound.  Add eggs and olive oil to well, and beat gently to break yolks.  Using a fork, pull flour from edge of mound into center of well.  Do your best not to break the well, but it’s kind of inevitable.  Continue to gently incorporate the flour into the eggs/oil until it begins to come together.  At this point it is easiest to knead the dough by hand.  Knead for at least 5 minutes, until the dough is uniform and beginning to develop some elasticity.  Wrap the dough in plastic wrap brushed with olive oil and let it relax for 30 minutes.
2. Roll the relaxed dough out into a square about 1/2 inch thick.  Cut this into rectangular sheets and feed through pasta machine as instructions direct.  If you are not going to form the ravioli immediately, cover pasta sheets with plastic wrap to keep them from drying out.
3. Fill a small bowl with water.  Take a sheet of pasta and place a tsp of pumpkin filling in the center of one side.  Brush the edges around the filling with water (I use my finger usually).  Fold the edge over (lengthwise) and press the edges together to seal.  Cut through the sealed edge on one end so that the rest of the pasta sheet length is free from the newly formed ravioli.  Continue to work your way down the pasta sheet.
4. Bring a large pot of salted water to a boil.  Cook the ravioli in batches, for about 2-3 minutes each.  If your boil is gentle, you will know your ravioli are done when they float to the top.  In a rapid boil they tend to float instantly.  Two minutes is generally a safe amount of time to cook them.  Remove with a slotted spoon and set aside, or in the sauce they will be served in.

Sauce:

1. Crush peeled ginger into a paste in mortar and pestle or blender.  Heat canola oil in a large saucepan over medium heat.  Add garlic and ginger paste, sautee for 1-2 minutes, until fragrant and ginger begins to soften.  Add curry paste, sautee for an additional minute.
2. Add coconut milk, chicken broth, and lime juice.  Simmer gently to reduce to desired consistency.  Season to taste with salt.
3. Add cooked ravioli.  Simmer gently to heat through.  Serve hot, sprinkled with large crystal sea salt and cashew pieces.