Oh my gosh what an adventure this was. This was my first time making a pasta from scratch. A word of warning to those who are new to cooking or just not ready for an intermediate experience, this is not easy. It took me a bit to get used to working with dough. Sure making it was easy enough and so was rolling it out. Stuffing mushy pumpkin mixture into dough and sealing the edges so nothing oozes out was such a challenge and took me about 6 raviolis to get used to how to do it. But I will say it was worth the effort all the way. It wasn’t even all that expensive, especially considering I have most of these things lying around in the kitchen all the time anyway.
This would make a great Halloween dinner, if you do that sort of thing, or even a mid winter warm-you-up dinner. I’m sure there is a way to do these baked to make them more like finger foods but I chose a more traditional ravioli dinner.
Pasta: This recipe was taken from cooks.com and I could not find any credit to give. But here it is.
2 cups flour
2 large eggs, whole
1/4 cup extra virgin olive oil
1/2 tsp. sea salt
3 tablespoons water
Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour if pasta is too wet, or a small amount of water if pasta is too dry. Process another 30 seconds to incorporate any additions.
Turn dough out onto a silicone mat or work surface sprinkled lightly with flour and knead by hand for a minute or two, until smooth.
Place the dough under a bowl to rest for 20 minutes before rolling, or refrigerate, tightly wrapped in plastic and stored in a plastic bag if not using right away.
Use within a few hours for best results.
Roll pasta out using a rolling pin. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes smoother; dust lightly with flour as needed, but not too much. It helps to brush off excess flour with a pastry brush.
When pasta is thin enough (about 1/16” to 1/8” thick) it is ready for use in making ravioli.
Use the pasta sheets as soon as they are rolled; dry pasta sheets don’t seal as well at the edges as fresh sheets, causing the ravioli to separate when cooking. If your pasta sheets have dried out, brush the edges with an egg wash or water (where the pasta is crimped together).
Filling: I got the filling recipe here http://www.health.com/health/recipe/0,,10000001046792,00.html and I did not feel like using wontons thus the dough/pasta recipe above.
1 cup pumpkin puree*
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. I used a pizza cutter to cut squares of dough into about 1/5-2 inch squares.
Spoon about 1-2 teaspoons pumpkin mixture into center of each square of dough. I used one square to put the mixture on and then I took another square on top of that and pinched all the edges together. Do not overstuff! You will be unhappy. My first few were overstuffed and unhappy looking. I boiled them last since I knew some of the filling would leak.
Anyway. Pinch the edges together well so that they do not open. Or they have tools for this but fingers work fine too.
Boil a pot of water and boil the fresh ravioli for about 4 minutes or until they float.
Put into a dish/pan/bowl and cover with tinfoil to keep warm.
Sauce: I found a sauce recipe that I immediately altered the crap out of because Neil doesn’t like sage that much. But here is the original http://www.food.com/recipe/pumpkin-ravioli-with-sage-butter-sauce-138786?oc=linkback
1/2 cup unsalted butter
3/4 teaspoon ground basil
1/4 teaspoon nutmeg, freshly grated
Grated Parmesan Cheese
In a small saute pan, melt the stick of butter over low heat.
When butter just begins to sizzle and brown, add ground basil into the pan and fry for 20-30 seconds.
Remove butter sauce from the heat and add in the nutmeg.
Pour butter sauce over the ravioli.
Now that everything is good to go and you tossed the ravioli with the butter sauce it is time to put on a plate, sprinkle with parmesan and parsley and serve!
Enjoy! You deserve it. This was hard hard work ^_^
You can make these in bulk and freeze them. I will be doing that next time I make these because the effort was worth it and it is so tasty. Lay them out in a single layer on a cookie sheet and place them in the freezer. Once they are frozen put them into a freezer bag and sqwoosh the air out. Seal and leave them in the freezer!
*If anyone is unaware as to how to make your own pumpkin puree from a pumpkin see this wonderful website: http://www.pickyourown.org/pumpkincooking.php
I don’t strictly use pie pumpkins I use the big jack-o-lantern pumpkins as well. They aren’t as sweet but sugar is always an option!