Homemade Pumpkin Ravioli

Homemade Pumpkin Filled Ravioli

For the pasta dough:
3 cups unbleached all purpose flour
1/2 teaspoon salt
2 eggs
1/4 – 1/2 cup hot boiling water

To make the Pumpkin filling:
1 cup pumpkin puree
1 cup whole milk ricotta
1 egg, slightly beaten
½ cup grated parmesan cheese
½ teaspoon freshly ground nutmeg
½ teaspoon salt
Pinch of white pepper
1 tablespoon chopped fresh parsley


For the sauce:
4 tablespoons unsalted butter
10 sage leaves (plus additional for garnish, if desired), chopped
1/2 cup of half and half
Kosher salt
Parmesan shavings

To prepare the pasta dough, measure the flour and the salt on a clean surface. Make a well in the center and add the eggs. Use your fingertips to break up the egg yolks and gently mix in the flour until the mixture is crumbly and resembles sand. Gradually add the hot water, a few drips at a time, carefully working it into the flour mixture until a dough forms (be careful not to burn yourself!). Knead the dough for about 6-8 minutes, until smooth.  Shape the dough into a ball, wrap with plastic wrap, and let rest for at least 30 minutes (or refrigerate up to 24 hours).

While the pasta dough rests, combine the ricotta, pumpkin, milk, egg, parmesan cheese, nutmeg, salt, pepper and parsley. Beat to combine. Set aside. Line a baking sheet with parchment paper or use a Roulpat silicon mat, lightly flour. Place a pot of water to boil, sprinkle sea salt into water.

Once the dough has rested, using a pasta machine (or if you’re brave and strong, a rolling pin) to roll the pasta out into wide sheets. If you have a pasta maker use the number 4 to thin your pasta sheets. We fed it through 3-4 times to get a thin sheet of pasta dough. Once your pasta dough is to the desired thickness, use a pizza cutter, cut the pasta into perfect rectangles. Place dough on floured Roulpat. Place a tablespoon of the filling on the pasta dough, about an inch apart across the pasta dough (you should be able to make two rows of filling for the ravioli). Top with another sheet of pasta dough. Using a ravioli cutter/maker cut into individual ravioli.

To prepare the ravioli, bring a large pot of salted water to a boil. Boil for about 10 minutes, in batches, pushing the ravioli back down into the boiling water with a wooden spoon as it floats to the top.  Drain the ravioli and set aside.

Make a quick browned butter sage sauce to spoon on top. Brown the butter with the fresh sage. Once the butter is brown, add the half and half. Add salt to taste, plate the ravioli and spoon the sauce on top of fresh steamed asparagus. Enjoy!