Fall inspired Pumpkin Ravioli is on the menu today! I had never made pumpkin filled pasta before, and there was some trial and error on my first attempt. I made a few with my KitchenAid® ravioli attachment and some by hand, both were delicious! Don’t let the preparation overwhelm you. Break it down into four steps; filling, pasta dough, sauce, and garnish.
For the filling:
- 1/4 cup pumpkin puree
- 1/4 cup fat free ricotta
- 1/8 tsp. pumpkin or apple pie spice (if you don’t have this use a pinch of cinnamon and nutmeg)
For the pasta dough:
- 70 g. “00″ flour
- 70 g. semolina flour
- 70 g. whole wheat pastry flour
- 1/8 tsp. salt
- 1 egg
- 2-3 tbsp. ice water
For the sauce:
- 1 stick unsalted butter
- 1/4 cup olive oil
- 2 tsp. brown sugar
- 1/2 lb. Italian sausage
- 6 whole sage leaves
- salt and fresh ground black pepper
- 1 cup sliced baby bella mushrooms
- 1 tbsp. toasted pignoli (pine nuts)
- Italian parsley
- Parmigiano Reggiano cheese, shaved
Whisk together the filling ingredients and refrigerate. It may not look like much, but this will go a long way. Each ravioli will only need 1/2 tsp. filling. Mine was a little watery, not a good thing for this recipe. Next time I will let it drain a bit first, use a colander lined with cheesecloth or a fine mesh sieve.
Combine the pasta dough ingredients in the bowl of a stand mixer with the paddle attachment. Add the ice water 1 tbsp. at a time, until you have a dry dough that holds together when you give it a squeeze. The consistency will be like pie dough.
Divide the dough into 2 pieces and flatten each into a disk.
Roll out each piece into a long thin sheet. I used my KitchenAid® pasta roller attachment. Use any pasta roller, or your rolling pin.
Lay the sheets on a floured dish cloth and sprinkle the top lightly with flour.
Trim the ends even.
For the first sheet I used my KitchenAid® ravioli attachment. Here is a peek at how it works. Not every kitchen experiment turns out well, and because my dough and filling were a bit too moist, half of it got mashed into a ball of goo. :-( I salvaged what I could and decided to shape the second sheet by hand.
Here is the second sheet, cut into squares and ready to shape tortellini style.
Satisfied that I now had enough to feed the two of us, I refrigerated the pasta on a baking sheet lined with wax paper, and lightly dusted with flour. Be sure to follow food safety guidelines and refrigerate raw pasta within an hour of preparation.
Toast the pignoli in a dry skillet and set aside for the final garnish. Heat a large pot of water and bring to a boil. Salt generously.
Slice the sausage into coin size pieces and cook in a large skillet over medium heat. You can also broil the sausage for 5 minutes.
Drain on paper towels.
Wipe the skillet clean, and add the butter. Skim off and discard the solids as they separate, or strain the butter through a fine sieve. Transfer the browned butter to a heat safe container.
Wipe out the skillet again, and add the olive oil, sage leaves and the mushrooms. Sautee the mushrooms until they release their liquid. Add back the browned butter, and sprinkle with the brown sugar, pinch of salt and fresh ground pepper. When the pot of water has reached a rolling boil, cook the ravioli for 3 minutes. Do not overcook, and do not crowd the pot. Cook in batches if necessary. Remove the ravioli gently with a spider strainer and transfer them to the skillet with the brown butter sauce. Turn gently to coat both sides.
Return the sausage to the pan and stir gently to heat through.
Transfer to a serving platter and garnish with the toasted pignoli, Italian parsley and parmigiano reggiano cheese.
This was delicious! A little more work than I anticipated, but worth it! The sweetness of the pumpkin filling and the browned butter pair well with the savory sausage, sage and mushrooms.
So what did you think of this recipe? I hope it was a fun read and your comments are welcomed. Is it something you would try at home?
The Extruded Noodle ©
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