Pumpkin ricotta ravioli with sage butter sauce. A perfectly comforting dinner for those cool Autumn nights.
The nights are chilly and what is more comforting than a great bowl of pasta? Making homemade pasta is not as difficult as it may sound and the results are so much more rewarding. The pumpkin ricotta filling is creamy and slightly sweet which perfectly balances the richness of the brown butter and sage.Rolling out the pasta dough: Start with a tennis ball size ball of dough and shape it into a rectangle. Run it through your pasta maker at the largest setting, #1. Once it comes out, dust lightly with flour then fold both ends into the middle. Run it through the machine again on the same setting, then repeat this 2 more times. After the 3rd time, turn the setting to 2, but don’t flour or fold the dough. Turn the setting to 3 and repeat and so on and so on until you reach the desired thickness. For me this is 7 on my machine because I don’t like the ravioli to be too thin or they can break apart.
Keep the dough and the surface under the dough well floured because as the dough gets thinner, it will stick to everything, including itself.
Here are a couple of tips to make your life easier when portioning the filling. If you look at the picture above, you can see that I made outlines of the ravioli with my cutter. I do this on half of the dough and leave other other half to be folded over. This way, I know exactly where to put the filling so they are evenly spaced. Also, make sure to brush water around the filling, and get it close to the filling, so when you fold the other half of the pasta over to complete the ravoli, the top pasta will stick nicely.
I like to serve the ravioli with a side of my roasted heirloom sauce, it cut through any richness from the brown butter.
- 3 cups all-purpose flour
- 3 large eggs plus 1 egg yolk, room temperature
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons water
- 1 cup ricotta cheese
- 2/3 cup pumpkin
- 1/4 cup parmesan cheese
- 1 egg beaten
- Salt & pepper
- 1/4 cup unsalted butter 1/2 stick
- 16 fresh sage leaves
- Parmesan cheese grated or shaved
- Working on a clean dry surface, put the flour in a mound and make a well in the center about 8 inches wide. Crack all of your eggs into the well along with the olive oil, salt and water.
- Use a fork to beat the eggs mixture; be careful not to break the sides of the flour and make a mess. I use my other hand to keep the sides intact.
- Once the mixture is not so runny, use your hands to bring it all together and get well combined, then, start kneading.
- Knead using the heel of your palm for about 5-10 minutes, texture should be smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the refrigerator and divide into 4 equal parts.
- Dust your work surface with flour in to receive the rolled dough.
- Using an electric or hand pasta machine, pass the dough through the 2 or 3 times until you achieve 1/8" thickness (you should be able to see your hand through it).
- Dice the pumpkin and cook in boiling water for 10 minutes, allow to cool.
- In a bowl, mix the ricotta, cheese, egg, salt, pepper and nutmeg.
- Once the pumpkin is cool mash and add to the ricotta mixture, mix well.
- Lay the dough out on your floured surface and brush half with the egg wash.
- Spoon the filling 2 inches apart on the egg washed half and gently fold over the other half of the dough.
- Not egg washing the other half will allow the dough to stick better, egg cannot stick to egg.
- With your fingers gently press out air around each mound of filling and simply cut the ravioli into any shape you like.
- Cook immediately in salted water. If you are not cooking them for few hours, place them on a floured sheet pan, cover with a damp towel and refrigerate.
- Cook the ravioli in gently boiling water until they rise to the top, approximately 5 minutes, stirring occasionally.
- Meanwhile, in a medium saucepan, melt the butter, add the sage until it sizzles and begins to brown.
- Add the sage leaves and cook for about 3 minutes until crispy. Drain on a paper towel.
- Once the ravioli are cooked, drain them, serve and top with the butter, crispy sage and parmesan cheese.