Pumpkin Ravioli
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 554
- Total Fat
- 40
- Saturated Fat
- 24
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 163
- Sodium
- 441
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
Filling:
2 tablespoons unsalted butter
1/2 shallot, minced
1 clove garlic, minced
1 cup pure pumpkin purée
1 teaspoon minced sage
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche
1/4 cup grated Parmesan
1 large egg
Pasta:
2 cups all-purpose flour, plus more for dusting
3/4 cup pure pumpkin purée
1 large egg yolk
Sage Butter:
2 sticks (1 cup) unsalted butter
1 bunch fresh sage leaves (12 to 15)
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a pasta machine; a pumpkin-shaped cookie cutter- For the filling: Melt the butter in a medium skillet over medium heat. Add the shallot and garlic and cook, stirring occasionally, until both are softened and start to brown, about 5 minutes. Stir in the pumpkin, sage, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mixture is simmering. Remove from the heat and stir in the crème fraîche and Parmesan. Set the mixture aside to cool while you make the pasta. Once the mixture is completely cool, stir in the egg until completely combined.
- For the pasta: Dust a baking sheet and 3 sheets of parchment paper with flour. Bring a large pot of salted water to a boil over medium-high heat.
- Put the flour, pumpkin purée and yolk in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. Turn the dough out onto a floured work surface. Knead into a ball, cover and let rest for 30 minutes.
- Divide the dough into 4 equal pieces. Using a pasta machine, roll one piece of dough out at a time into a long sheet by feeding it through each of the settings, starting at 1 and ending at 8 or 9, whichever is the thinnest setting on your machine. Place the sheet on the baking sheet, dust with flour, and place parchment on top. Repeat with the remaining dough, stacking them between layers of parchment.
- Once all the dough is rolled, lay out one sheet on a lightly floured surface. Use a pumpkin-shaped cookie cutter to measure and very lightly mark a row of almost touching pumpkins (don’t cut through the dough with the cutter, just mark it). Spoon 1 heaping teaspoon of the cooled pumpkin filling onto the center of each pumpkin, then cover the entire sheet with another sheet of pasta. Press the pasta down lightly around the filling so that there are no air bubbles in the ravioli, then cut individual ravioli out with the cutter. Remove the scraps around each ravioli and discard. Seal each ravioli around the edges with the tines of a fork.
- Transfer the ravioli to the prepared baking sheet and sprinkle with additional flour (this keeps the pieces from sticking together). You should make 24 to 26 ravioli, depending on the size of your cookie cutter. (To freeze the ravioli, see Cook's Note below).
- For the sage butter: Melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Keep warm over low heat.
- Cook the ravioli in the salted water until tender but not mushy, 3 to 4 minutes. Drizzle about 2 tablespoons of the brown butter into 4 low bowls. Drain and carefully divide the ravioli between the bowls, then top with the remaining sauce and sage leaves. Serve topped with black pepper.
Cook’s Note
You can also freeze the ravioli right on the baking sheet until hard. Pack into resealable plastic bags and freeze for up to a month. You can cook the ravioli directly in boiling water, no need to thaw them.