I first made this recipe last year around this time and while I was a bit nervous about my results (it was my first time ever making pasta), I ended up being very pleased. The pasta turned out a little thicker than I would have preferred (I did use an empty wine bottle as my rolling pin after all) but the filling was perfect---light and fluffy. This time around I had the assistance of not only my Kitchenaid, but the pasta rolling attachment. It definitely made a difference as it allowed me to roll my pasta to the perfect thickness. My arms also weren’t as tired afterwards. As before, the filling was super light and fluffy (making it a great recipe for those on track to a healthier 2012), and overall ended up being a perfectly filling little dinner.
{delish!}
Pumpkin Ravioli:
Ingredients:
· 1 cup of ricotta cheese
· ½ cup of pumpkin puree
· ½ teaspoon of salt
· ¼ teaspoon of ground nutmeg
· 2 cups of all-purpose flour
· Another ½ teaspoon of salt
· ¼ cup of tomato paste
· 1 tablespoon of olive oil
· 2 eggs
· 2 tablespoons of water
How To:
Step 1: Mix the cheese, pumpkin, ½ teaspoon of salt, and nutmeg. Set aside.
Step 2: Mix the flour and ½ teaspoon of salt in a large bowl. Then, make a well in the center of the flour.
Step 3: Beat the tomato paste, olive oil, and eggs, until well blended. This step will not look pretty at first, but it gets a little better.
Step 4: Pour the tomato paste mix into the well you made in the flour. Stir with a fork, gradually bringing the flour mixture to the center of the bowl until the dough make a ball. If your dough is a little dry, mix in 2 tablespoons of water.
Step 5: Knead lightly on a floured cloth cover surface (or in your Kitchenaid with the dough hook), adding flour if the dough is sticky, until smooth and elastic. Do this for about 5 minutes.
Step 6: Cover and let the dough rest for 5 minutes.
Step 7: Divide the dough into four equal parts. Roll the dough, one part at a time, into four rectangles of about the same size. Keep the rest of the dough covered while working.
Step 8: Drop 2 level teaspoons of filling onto two of the rectangles, about 1 1/2 inches apart in 2 rows.
Step 9: Moisten the edges of the dough, and the dough between the rows of pumpkin mixture with water. Place the other 2 rectangles on top of the rectangles with filling, pressing the dough down around the pumpkin.
Step 10: Cut between the rows of filling to make ravioli (I used a pizza cutter); press the edges together with a fork. Seal the edges well.
Step 11: Place ravioli on towel; let stand, turning once, until dry, about 30 minutes. I let my little raviolis dry on a towel for about 15 minutes, but then placed them on a plate and let them dry in the fridge for another 15 minutes.
Step 12: After they’ve dried, cook ravioli in 4 quarts of boiling salted water until tender; drain carefully. You may lose a couple raviolis if they weren’t sealed tight enough, but the rest should turn out perfect.
Step 13: After you’ve drained them, place them in your bowl and pour the cream sage sauce over them (recipe to follow).
Cream Sage Sauce:
Servings: 4
Source: Me (I eyeballed a few things adding more or less depending on flavor)
Source: Me (I eyeballed a few things adding more or less depending on flavor)
Ingredients:
· ¾ cup of heavy whipping cream
· 1 tablespoon of butter
· 1 teaspoon of garlic salt
· 6 fresh sage leaves
How To:
Step 1: Combine the cream, butter, garlic salt, and sage leaves in a small saucepan over medium heat.
Step 2: Stir occasionally and keep watch to make sure that it doesn’t boil over.
Step 3: Once you see a slight boil begin, remove from heat.
Step 4: Remove the sage leaves (or leave for a little embellishment) and pour the sauce over your pasta. Voila!
I hope you all enjoy these recipes. This dish goes great paired with a nice glass of cabernet and olive garden breadsticks (I’ll share that recipe later).
Love,
Mrs. E.
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