Pumpkin Ravioli with brown butter and fresh sage is just perfect for the fall and winter seasons. There is nothing better than homemade pasta!
On cold days I love making pasta from scratch like my Eggplants Ravioli and Potato and Speck Ravioloni.
I also love a delicate recipe of Ricotta and Spinach Gnocchi and Potato Gnocchi in Gorgonzola Sauce.
If you are looking for more pasta recipes check out Pumpkin and Mushrooms Pasta and Mushrooms and Artichokes Pappardelle.
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What makes this recipe great
Ravioli are soft, delicious and tasty
Homemade pasta is easy to make and worth the little effort it takes
Ingredients are very simple
Ingredients
- Flour: Use "00" flour for the best results.
- Eggs: use high-quality free-range eggs
- Pumpkin: I use fresh pumpkin
- Sage: fresh is best
Instructions
How to cook the pumpkin:
Preheat the oven to 180°. Line a baking sheet with parchment paper.
Cut the pumpkin into 3 cm. large wedges, skin on, then place into the baking sheet and cover with aluminum foil. Bake until tender, 50 to 60 minutes. Let it cool, then discard the skin.
Drain the pumpkin and place it into a potato ricer, squeeze as hard as you can to remove all the liquid through the ricer, then mash it.
Place all the ingredients for the filling in a bowl and mix together. Season with salt, pepper and a good twist of nutmeg.
Meanwhile….
Pile the flour into a mound in a wooden surface, the make a well in the center of it. In a little bowl, lightly beat the eggs with a fork, then pour them into the well together with a generous pinch of salt.
Continue beating and gradually drawing in the flour from the borders towards the center.
Once you have a crumbly texture, it’s time to knead. Knead for about 8 minutes until you have a smooth dough. Roll the dough into a ball, cover with cling film and leave to rest for 1 hour in the fridge. The dough will be much more elastic after resting.
Once the dough is rested, it’s time to roll it out with a rolling pin over a lightly dusted wooden surface. Begin rolling the dough starting from the center forward applying pressure. Repeat ⅔ times. Turn the dough a quarter and repeat until the sheet becomes thin. Dust the sheet with flour whenever starts to stick to the surface or to the rolling pin.
If you have a pasta machine:
Once the dough is rested, cut it in 3. Flatten one with your fingers so that it can fit through the rollers of the pasta machine (usually nr. 0), then flour it lightly on both sides and start to pass it through the widest setting. Fold in half and turn it 90 degrees, then roll it through the pasta machine again. Repeat this process by folding the sides in and passing it through the widest setting ¾ times, to allow the pasta to become more elastic. Continue to pass the dough through each setting to the second-to-last setting. Remember to flour it lightly on both sides every step.
Keep the rolled-out dough covered with a clean kitchen towel.
Lay one sheet of dough on a lightly floured surface, place a teaspoonful filling every ¾cm across half of the pasta dough, then lightly brush between each filling with water.
Fold the sheet over and press down to seal, making sure to press out the air.
Cut into squares between each pocket with a pastry wheel. Repeat with remaining dough and filling.
Cook the ravioli in a large saucepan of boiling salted water for 5 minutes.
Meanwhile, melt the butter together with sage leaves in a medium skillet.
Use a slotted spoon to remove ravioli from the water and place them directly into the plates, spread with butter and sage sauce and sprinkle with Parmesan cheese.
Storage
If you make the ravioli in advance, make sure to sit them in a lightly semolina floured tray, cover it with a cloth, and store it in the fridge for a few hours.
The ravioli can be frozen, place them on a lightly floured tray. Once frozen, transfer them to a container or bag. They must be cooked when frozen.
Frequently asked question
There are not too hard to make but they take some time. If you have a pasta machine, it makes life easier!
There are some necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller and a ravioli maker or ravioli stamps
Italian 00 flour is the best while it creates a smooth dough but if you don't keep it on hand feel free to use all-purpose flour instead
You can make the filling in advance and store it in the fridge until ready to use.
Ravioli can be frozen in a single layer on a sheet dusted with semolina flour. Once frozen, transfer to a freezer storage bag, and return to the freezer. Ravioli can be cooked from frozen.
The ravioli open when the air in the filling has not been completely eliminated.
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Recipe
Pumpkin Ravioli
Equipment
- ricer
- pasta machine or rolling pin
- pasta wheel or Ravioli stamps
Ingredients
For the dough
- 300 white flour ‘00’ plus extra for dusting
- 3 large 65 gr. each high-quality free-range eggs
- A pinch of salt
For the filling
- 500 gr. pumpkin or 300 gr. cooked
- 100 gr. Parmesan cheese
- 1 high quality free-range egg
- 1 pinch nutmeg
- salt and pepper to season
Instructions
How to cook the pumpkin:
- Preheat the oven to 180°. Line a baking sheet with parchment paper.
- Cut the pumpkin into 3 cm. large wedges, skin on, then place into the baking sheet and cover with aluminum foil. Bake until tender, 50 to 60 minutes. Let it cool, then discard the skin.
- Drain the pumpkin and place it into a potato ricer, squeeze as hard as you can to remove all the liquid through the ricer, then mash it.
- Place all the ingredients for the filling in a bowl and mix together. Season with salt, pepper and a good twist of nutmeg.
How to make the dough
- Pile the flour into a mound in a wooden surface, the make a well in the center of it. In a little bowl, lightly beat the eggs with a fork, then pour them into the well together with a generous pinch of salt.
- Continue beating and gradually drawing in the flour from the borders towards the center.
- Once you have a crumbly texture, it’s time to knead. Knead for about 8 minutes until you have a smooth dough. Roll the dough into a ball, cover with cling film and leave to rest for 1 hour in the fridge. The dough will be much more elastic after resting.
- Once the dough is rested, it’s time to roll it out with a rolling pin over a lightly dusted wooden surface. Begin rolling the dough starting from the center forward applying pressure. Repeat ⅔ times. Turn the dough a quarter and repeat until the sheet becomes thin. Dust the sheet with flour whenever starts to stick to the surface or to the rolling pin.
- If you have a pasta machine:
- Once the dough is rested, cut it in 3. Flatten one with your fingers so that it can fit through the rollers of the pasta machine (usually nr. 0), then flour it lightly on both sides and start to pass it through the widest setting. Fold in half and turn it 90 degrees, then roll it through the pasta machine again. Repeat this process by folding the sides in and passing it through the widest setting ¾ times, to allow the pasta to become more elastic. Continue to pass the dough through each setting to the second-to-last setting. Remember to flour it lightly on both sides every step.
- Keep rolled-out dough covered with a clean kitchen towel.
- Lay one sheet of dough on a lightly floured surface, place a teaspoonful filling every ¾cm across half of the pasta dough, then lightly brush between each filling with water.
- Fold the sheet over and press down to seal, making sure to press out the air.
- Cut into squares between each pocket with a pasta wheel or a Ravioli stamp. Repeat with remaining dough and filling.
- Cook the ravioli in a large saucepan of boiling salted water for 5 minutes.
- Meanwhile, melt the butter together with sage leaves in a medium skillet.
- Use a slotted spoon to remove ravioli from the water and place directly into the plates, spread with butter and sage sauce and sprinkle with Parmesan cheese.
- Serve immediately.
Notes
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