Pumpkin Ravioli Recipe






Serves 3-6


PART 1
Making the Ravioli Filling -

Ingredients:
1 small pumpkin peeled and cut into 1-inch cubes (save the seeds if you want to use them for topping)
4 teaspoons chopped shallot
1/3 cup butter, cubed
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup cream


Method:
In a large pan, saute pumpkin and shallot in butter until tender / a bit mushy or mush-able.
Add the sage, thyme, salt and pepper.
Transfer to a food processor or use one of those blender stick things; and process until blended. Return to the heat; stir in cream.
Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for around 10 minutes or until thickened.
Transfer the mixture to a bowl to cool.
Once cooled, cover and put in the fridge.




PART 2 
Making the Pasta

Ingredients:
Eggs - 1 egg per person
'00' Flour - 100g per person
Semolina
Olive Oil
The pumpkin filling from Part 1

Method:
Pour around 100g flour onto dry clean surface
Make into a mountain or 'volcano' shape
Make a 'well' in the middle of the mound



Pour the egg into the 'well' (I have recently realised that it actually works better if you just use the yolk. If it's too dry then use 2 yolks instead of one whole egg)



Slowly sprinkle / fold the flour over the egg and start to mix with your hands
Add the tiniest amount of semolina flour if you want to add a little texture, and a tiny drop of olive oil
Bring the sticky mess into a dough ball (you might need a little extra flour)

Repeat until you have as much dough as you need (eg. around 300g flour + 3 eggs for 3 people)



Roll the dough into a flat ish shape
Divide the pasta dough into manageable amounts
If you have a pasta machine then start to roll on the largest/widest setting. If not, then start to roll as thin as you can with a rolling pin (but I would highly recommend getting a machine!)
Slowly progress to the thinnest setting
Around 1/8-in. thickness is what you're aiming for
(Keep remaining dough covered until ready to use.)





Once you have your sheet of pasta you can either go for a folding technique or a sandwich-y technique when making the ravioli.
If doing a folding one then make sure to only put filling on one side of the pasta sheet.
If sandwich-ing then cut your sheet in half and put filling on one half and use the other to cover.
(I prefer just using two different sheets for the top and bottom and making it like a sandwich)

You can use a ravioli tray or a flat surface
If using a tray, place the sheet over the tray and press pasta into the dimples / dents
If using a flat surface, lay the sheet as flat as you can.




Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet (or in each ravioli tray dimple).




Brush around filling with egg.
Fold sheet over if there is enough & press down to seal / or use the rest of your dough to make a new pasta sheet for the top layer.
Cut into squares with a pastry wheel (or knife if you don't have one)
Or use the ravioli tray edges to cut it
Put the ravioli squares in fridge if not ready to serve. This can be a good idea to do anyway as it helps the pasta set into shape.







PART 3
Pasta sauce and bringing it all together

Ingredients:
Salt
Butter
Sage
Ravioli from Part 2
Pumpkin Seeds (optional)

Method:
[If you want, it's a nice touch to toast the leftover pumpkin seeds to top off the pasta. Just put the seeds on a baking tray and sprinkle liberally with salt. Put in the oven for around 15mins at 150 degrees or until golden brown]
Bring a pot of salted water to a boil.
Add ravioli.
Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
Heat butter and sage in a pan.
(You can also bring some cream to a boil, uncovered, until it has reduced by half. Then stir in butter and sage.)
Add ravioli to butter-sage sauce over heat briefly before serving (the heat helps the pasta absorb the sauce flavours).
Add the pumpkin seeds as a garnish (if you want)






Original recipe (which I then adapted) is here:
https://www.tasteofhome.com/recipes/savory-pumpkin-ravioli/
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