Pumpkin Ravioli was the star of this week’s autumn inspired Italian Sunday Dinner. I served it in sage infused butter sauce and tossed it with sausage coins and rendered pancetta. Oh my! Toasted pignoli, fresh Italian parsley from my container garden and grated cheese complete the dish!
Special Tools: I used my KitchenAid® pasta roller and a ravioli mold to make this pasta.
yield, 4 servings (about 48 ravioli)
For the pasta dough:
- 100 g. “00″ flour
- 100 g. semolina flour
- 100 g. whole wheat pastry flour
- 1/8 tsp. salt
- 1 extra large egg
- 12 tbsp. ice water
For the filling:
- 1/3 cup pumpkin puree
- 1/3 cup fat free ricotta
- 1/8 tsp. pumpkin pie spice
For the sauce:
- 1/2 lb. sweet Italian sausage cut into coins
- 1/4 cup pancetta, cut into small dice
- 1 stick unsalted butter
- 12 whole fresh sage leaves
- salt and fresh ground black pepper
- 3 tbsp. toasted pignoli (pine nuts)
- fresh Italian parsley
- grated cheese for serving
Preparation: Drain the pumpkin and ricotta in a fine mesh sieve or use a colander lined with cheesecloth. The filling should be firm, not watery.
Add the spice, whisk together and refrigerate. It may not look like enough, but each ravioli will need only 1/2 tsp. of filling.
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 shaggy dough that holds together when you give it a squeeze (think pie dough).
Press the dough into a ball, wrap it in plastic wrap and rest at room temperature for 20 minutes. This allows the flour to hydrate and makes the dough easier to work with. Divide the dough into 3 pieces and flatten each into a disk.
Roll out each piece into a long thin sheet. I used my KitchenAid® pasta roller attachment and rolled to setting #5. Use any pasta roller, or your rolling pin.
Lay the sheets on a floured dish cloth or wax paper, and sprinkle the top lightly with flour. Trim the ends even.
Lightly flour the ravioli press. Working with one sheet at a time, cut the sheets of dough to length. Keep the remaining sheets covered with a dish towel so that they don’t dry out. Lay one sheet of pasta over the press and fill each mold with a heaping 1/2 tsp. of filling.
Set up a small bowl of water. Dip you finger (or use a small brush) and lightly moisten the edges of each square. Lay another sheet of pasta over the top and use a rolling pin to seal and separate the edges.
Gently separate the ravioli and lay them on a lightly floured dishtowel, or sheet of wax paper.
Continue with the remaining sheets.
Refrigerate the ravioli until you are ready to cook.
Toast the pignoli in a stainless steel pan (not non-stick), just until lightly browned. Remove from the pan and set aside.
Heat a large non-stick skillet and add the pancetta. Cook it down, rendering the fat. If pancetta isn’t available, you can substitute bacon.
Cut the sausage into coins and brown in the same skillet. When cooked through, remove the sausage and pancetta, and drain on paper towels. Wipe the skillet clean. Bring a large pot of salted water to a rolling boil for the ravioli.
Melt a stick of butter in the skillet. When the butter begins to simmer, the solids will separate and rise to the top. Skim off the solids and discard. Add the sage leaves and stir to release their essence. Drop the ravioli into the boiling water and cover the pot so the water returns to temperature. Set the timer for 3 minutes. They will float to the top when done.
Remove the sage leaves from the butter sauce and add the sausage and pancetta back to the skillet. Lift out the cooked ravioli with a spider strainer, and add them to the skillet. Use 2 spatulas to gently turn and coat the ravioli with the butter sauce.
Transfer to a serving dish and garnish with toasted pignoli, chopped parsley and grated cheese.
Foodie friends, this dish is a must try! I hope you enjoyed our Italian Sunday Dinner and that you found some inspiration here today.
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