Pumpkin Ravioli

INGREDIENTS

• Filling:
• 6 tablespoons unsalted butter
• 1 pound fresh pumpkin, peeled and cut in 1-inch cubes
• 2 cups heavy cream
• 1/2 bay leaf
• 2 tablespoons minced fresh sage, plus 6 small leaves for garnish
• 2 teaspoons minced fresh thyme leaves
• 2 eggs, beaten
• Salt
• Freshly ground white pepper
• Pasta dough:
• 4 large eggs (about 7/8 cup)
• 1 tablespoon water
• 3 1/2 cups sifter all-purpose flour
• 1/2 teaspoon salt
• 1 egg, beaten lightly, for egg wash
• Sauce:
• 1 1/2 cups chicken stock (preferably homemade)
• 1/2 cup white wine
• 2 shallots, chopped
• 4 tablespoons butter