Pumpkin Egg Ravioli with Brown Butter and Pecan Shrimp from David Burke stands as a pioneer in American cooking today. David redesigned and reopened his flagship restaurant, David Burke Townhouse, 

Ingredients 

Serves 4

For Ravioli Filling

2 baby pumpkins

2 shallots, minced

2 tablespoons butter

1 tablespoon sage

1 pinch nutmeg

Juice of one orange

Zest of half an orange

4 tablespoons cream cheese

2 tablespoons chopped chives

For Raviolis

1 box store bought fresh pasta sheets,

cut into eight 4- or 5-inch circles

4 egg yolks

Egg wash

For Pecan Shrimp

1 shallot, minced

1 garlic clove, minced

1/2 cup pecans, chopped

20 baby shrimp

juice of 1 1/2 lemons

6 tablespoons butter

4 sage leaves, minced

Method 

1. Remove stems, cut pumpkins in half lengthwise and peel. Remove seeds and roughly chop pumpkins.

2. In a large sauté pan, saute shallots with butter until translucent. Add in chopped up pumpkin.

3. Add 1 tablespoon sage and a pinch of nutmeg.

4. Add the juice of one orange and the zest of half an orange.

5. Keep over medium heat and place lid over pan. Let thicken until consistency becomes nice and soft and is reduced to about 2 cups.

6. Pour pulp into a food processor and puree until smooth.

7. T ransfer to a large bowl and allow to cool. Once it is cool, fold in about 4 tablespoons of cream cheese. Mix in chopped chives.

Method - For Ravioli

1. P ut pumpkin filling into a pastry bag.

2. With the bottom circle of ravioli, pipe filling along outskirts of the circle. Place egg yolk in the middle of ravioli. Top with another circle of ravioli and egg wash sides. Repeat for the remaining three raviolis.

3. Boil each ravioli for three to four minutes or until yolk is just slightly runny and pasta is al dente.

Method -For Pecan Shrimp:

1. Heat up sauté pan with 6 tablespoons of butter and let bubble. Add chopped pecans and continue to brown butter.

2. Just before butter is brown add the shallots, garlic, sage leaves and shrimp. Then add the lemon juice to stop the browning. Season with salt and pepper and continue stirring until shrimp are cooked.

3. Remove from heat and pour over each ravioli (one per plate).

4. Garnish with fresh parmesan and optional sliced white truffles.