Homemade Sage And Pumpkin Ravioli
1
- Prep Time45 min
- Total Time1 h
- Makes6 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
Got another squash in mind? Feel free to swap pumpkin purée for roasted and blended butternut, kabocha, delicata or buttercup—any kind of flavourful fall or winter squash that strikes your fancy.
Ingredients
1 cup pumpkin purée
1/2 cup finely grated Parmigiano-Reggiano cheese
3 tbsp finely crushed amaretti biscuits
1/4 tsp salt
pinch nutmeg, optional
1 batch Homemade Egg Pasta
1/4 cup salted butter
20 small fresh sage leaves, (or 10 large, roughly torn)
Instructions
Strain pumpkin purée in a sieve lined with paper towels for 15 min. Combine strained pumpkin with cheese, amaretti, salt and nutmeg in a medium bowl. Season with pepper. Transfer to a large resealable bag. Set aside.
Prepare one batch of Homemade Egg Pasta Dough for ravioli. Dust a large, rimmed baking sheet with semolina flour.
As you finish rolling each sheet to 0.5-mm thickness, set the pasta sheet on a lightly floured counter. Brush sheet with a little water. (This will help seal the ravioli.) Cut a small piece off the corner of the bag with filling. Squeeze dollops of filling (about 2 tsp each) over the top half of the pasta sheet, spacing each dollop 1 to 11/2 in. apart. You should be able to make 6 ravioli per sheet.
Lift and fold the bottom half of pasta sheet over the filling like a blanket. Gently press all around each dollop with the edge of your hand or fingers, pressing out all the air pockets, and sealing the dough. Use a fluted or straight pastry cutter to cut into ravioli. Set on prepared baking sheet. Continue with remaining dough and filling.
Cook ravioli in a pot of boiling water until they float to the surface, 3 to 5 min.
Meanwhile, melt butter with sage leaves in a large non-stick frying pan over medium-high. When butter becomes foamy, stir often until it smells nutty and turns golden brown, 3 to 4 min. Remove from heat immediately.
Using a slotted spoon, remove and drain ravioli from water, then carefully transfer to butter. Toss to coat, then divide amongst plates. Shave more cheese overtop, if desired.
How to roll ravioli
- Dust a large, rimmed baking sheet with semolina flour.
- Ravioli dough requires a pasta roller. Divide full batch of dough into 6 equal parts. Working with one piece at a time, form dough into a square. Laminate and roll at thickest setting, 2 or 3 times. Continue rolling the dough through the pasta machine while reducing the size setting to create a thinner dough, until you reach a 0.5-mm thickness.
- Use immediately in ravioli recipe. Repeat with remaining dough, filling after rolling every sheet. Set ravioli on prepared baking sheet.
- Ravioli can be tossed with semolina flour, then layered between parchment, covered and refrigerated overnight—no longer or they will get soggy.
- Cook ravioli in a pot of boiling water until they float to the surface, 3 to 5 min.
Nutrition (per serving)
Calories 333, Protein 11g, Carbohydrates 35g, Fat 17g, Fibre 2g, Sodium 624mg.
Kitchen Tips
- Some pumpkin purée brands may be watery; straining purée will reduce the liquid, which can turn your pasta soggy.
- Crush amaretti by placing cookies in a resealable bag and breaking them up with a rolling pin. Use the same bag to pipe ravioli filling.
- Save any leftover pasta trimmings by cutting them into smaller pieces, then tossing with semolina flour and freezing up to 1 month. Add to minestrone or chicken noodle soups.
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