Ingredients
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ravioli dough
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3 cups "00" flour
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5 whole large eggs, beaten
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large pinch of salt
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1 teaspoon olive oil
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pumpkin filling
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1 can (15 ounces, 425 grams) pumpkin puree
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2 tablespoon butter
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2 fresh sage leaves
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1 tablespoons olive oil
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1 cup ricotta cheese
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1/4 teaspoon nutmeg
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salt, to taste
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freshly ground pepper, to taste
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sage and butter sauce
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3 tablespoons butter
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3 tablespoons olive oil
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1/2 cup fresh sage leaves
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1/2 cup parmesan cheese, grated
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equipment
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hand or electric pasta machine
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pastry cutter (best but you can use a large knife)
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ravioli cutter/ wheel, to perforate edges of ravioli
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optional: spray bottle with water
Directions
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1
Done
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pumpkin fillingCan be made a day or two in advance and kept refrigerated in an air tight container. |
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2
Done
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In a medium saucepan, add the olive oil and butter and gently melt the butter. |
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3
Done
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Add the sage leaves and simmer for 3-5 minutes, mixing occasionally. |
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4
Done
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Remove the sage leaves, add the pumpkin and mix together well. |
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5
Done
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Keep on gentle heat for another 5 minutes. |
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6
Done
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Place pumpkin in a large bowl, add the ricotta cheese, nutmeg, sprinkle a bit of salt and a few grinds of pepper and mix together well. Taste and season again if desired. Set aside. |
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7
Done
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ravioliPour the flour onto a clean working space, piling very high like a mountain. |
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8
Done
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Take 1 1/2 tablespoons of the beaten egg and set aside in a small bowl. |
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9
Done
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With your hands, create a large well in the center of flour and pour in remaining eggs, salt and teaspoon of olive oil. |
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10
Done
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With a fork begin to mix the eggs and little by little taking in more flour until you have a rough, powdery dough. |
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11
Done
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Knead the dough for at least 10 minutes until it becomes smooth in your hands. You want to knead the dough very well to develop the gluten. |
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12
Done
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Put the dough in a ball, wrap in plastic wrap (cling film) and refrigerate for 30 minutes. |
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13
Done
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Lightly flour (I like to use semolina) a baking sheet and set aside. |
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14
Done
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Cut about 1/4 of the dough from the ball, cover the rest in plastic wrap to avoid drying out. If pasta feels dry, spray with water from spray bottle, like a mist. |
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15
Done
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On the largest setting of the pasta machine, roll dough through the first setting two times. Then through each setting of the machine until it is thinnest it can be. |
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16
Done
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Cut the pasta sheet into two equal pieces lengthwise. On one sheet put about 1/2 teaspoon of filling every 2 inches (5 cm), then use a pastry brush and the reserved egg to paint around each filling. |
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17
Done
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Drape the second piece of pasta over the one with filling. With your fingers, press gently around each filling to release any air and seal. Once again if pasta feels dry, mist with the spray bottle of water. |
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18
Done
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Cut and trim each ravioli with the ravioli cutter and transfer to floured baking sheet. |
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19
Done
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Continue to work in batches, remembering to cover pasta ball with plastic wrap after each portion is cut. |
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20
Done
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When all ravioli is made, cover baking sheet in plastic wrap and refrigerate until ready to cook. |
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21
Done
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finishingAdd the butter and olive oil to a large sauce pan and gently combine together. Once well heated add the sage leaves and saute until the sage is crisp. |
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22
Done
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Fill a large sauce pan (or two-you need lots of space to avoid ravioli sticking together) with water, bring to a boil and add a handful of salt. |
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23
Done
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Drop a few ravioli at a time into the water, stir gently and wait for them to rise to surface which only takes 1-2 minutes. |
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24
Done
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Remove and place on a large plate, or individual serving bowls, until all are complete. |
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25
Done
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Heat the butter, olive oil and sage and pour over the ravioli. Add a sprinkle of parmesan cheese and serve immediately. |
