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Well, it’s almost the end of October, which means that the pumpkin frenzy has reached its peak. We’ll be riding that wave all the way to the Thanksgiving, but it’s about to be replaced by the cranberry craze. Don’t get me wrong, I’m on board with an intensive two months of fresh cranberry goodness. They only get about  8 weeks a year, so I’m ready to give it my all. But before we get to that I’m going to sneak in a few more pumpkin recipes, starting with this pumpkin ravioli.

I love pumpkin ravioli. Pumpkin and butternut squash may be my favorite fillings for those little pockets of pasta goodness. Last year was the first time I attempted to make my own and I was pleased. Since then it has made several appearances in my kitchen and I’ve noticed that my friend Liz (yes Liz of the first blog post) has an uncanny knack for turning up at my house about 30 minutes before they’re ready each time. Kind of like how my guy friends in high school would inevitably show up the day after my mom and I had Chinese food to polish off the leftovers…

Oh, also, the filling recipe makes a whole bunch of filling, so you’ll probably need a bunch of pasta cheese to use it all. The great thing is that you can freeze the extra ravioli and then break them out one evening for a quick supper!

 

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Ravioli Ingredients:

Fresh Pasta Sheets, fresh or store bought
1 Shallot, diced (approx 1 1/2 T)
2 Cloves Garlic, diced or pressed
1 Tbsp Olive Oil
1 C Ricotta Cheese
1/2 C Parmesan Cheese
1/2 tsp Nutmeg
dash Cayenne Powder
1/2 tsp Salt
1/8 tsp Pepper
2 C Pumpkin Purée

 

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Sauce Ingredients:

8 Tbsp Butter
1 C Walnuts, ground
6 Leaves of Sage
2 Tbsp Bourbon
Salt, as needed

 

Instructions

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Put a large pot of water on the stove to boil.

Combine the shallots, garlic and olive oil in a pan and sauté until soft and fragrant.

 

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Combine the ricotta cheese, sautéed shallot and garlic, parmesan cheese, nutmeg, cayenne, salt and pepper in a food processor and process until smooth.
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Turn the ricotta mixture out into a bowl and stir in the pumpkin. Taste and adjust the salt/pepper/cayenne/nutmeg, if necessary.

 

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Turn to your sheets of pasta. There are several ways to go about this step. If you have a ravioli tray you can use that to make the pasta. I don’t have one and tend to favor round raviolis because I think they’re prettier, so this is how I make my ravioli:

Take a biscuit or cookie cutter and cut circles out of the sheets of dough. Discard the scraps.

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Pipe or dollop 1 to 2 tsps of the pumpkin filling onto half of the pasta rounds.

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Brush or dab water on the pasta around the filling and then lay another pasta round over the filling. Try not to trap any air inside of the ravioli as you press down on the edges to seal the two rounds together.

At this point you can freeze the ravioli if not using immediately, or, if eating pronto, you can start on the sauce. However, before you start on the sauce, make sure you have a good sized pot of salted, boiling water ready for the ravioli.

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Melt the butter for the sauce in a large pan over medium heat. Let the butter heat until it gets all frothy and then start paying attention. All of a sudden, the stuff that looks like sediment at the bottom of the pan will start to turn brown. This is the milk solids in the butter browning. It looks like I actually let mine brown a little too much in this picture, so you want to turn down the heat before it gets to that point.

This would be a good time to put the ravioli in the water pot. It will only take a few minutes to cook since you are using fresh pasta. They will float to the surface when about ready.

Add the sage and walnuts to the sauce. The sage will quickly fry and turn crisp, remove it at that point and set aside.

Add the bourbon and 1/4 C of the starchy pasta water to the butter and then let it simmer down for a moment.  Taste and add salt, if needed.

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When the pasta has finished cooking in the water, add it to the pan with the sauce to coat in the sauce. (I added a little too much water to this batch, so the sauce won’t look quite this watery).

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Serve garnished with the walnuts from the sauce, the reserved sage leaves and a few grates of parmesan cheese. Enjoy!

Pumpkin Ravioli
 
Recipe By:
Ingredients
  • Ravioli:
  • Fresh Pasta Sheets, fresh or store bought
  • 1 Shallot, diced (approx 1½ T)
  • 2 Cloves Garlic, diced or pressed
  • 1 Tbsp Olive Oil
  • 1 C Ricotta Cheese
  • ½ C Parmesan Cheese
  • ½ tsp Nutmeg
  • dash Cayenne Powder
  • ½ tsp Salt
  • ⅛ tsp Pepper
  • 2 C Pumpkin Purée
  • Sauce:
  • 8 Tbsp Butter
  • 1 C Walnuts, ground
  • 6 Leaves of Sage
  • 2 Tbsp Bourbon
  • Salt, as needed
Instructions
  1. Put a large pot of water on the stove to boil.
  2. Combine the shallots, garlic and olive oil in a pan and sauté until soft and fragrant.
  3. Combine the ricotta cheese, sautéed shallot and garlic, parmesan cheese, nutmeg, cayenne, salt and pepper in a food processor and process until smooth.
  4. Turn the ricotta mixture out into a bowl and stir in the pumpkin. Taste and adjust the salt/pepper/cayenne/nutmeg, if necessary.
  5. Turn to your sheets of pasta.* Take a biscuit or cookie cutter and cut circles out of the sheets of dough. Discard the scraps.
  6. Pipe or dollop 1 to 2 tsps of the pumpkin filling onto half of the pasta rounds.
  7. Brush or dab water on the pasta around the filling and then lay another pasta round over the filling. Try not to trap any air inside of the ravioli as you press down on the edges to seal the two rounds together.
  8. At this point you can freeze the ravioli if not using immediately, or, if eating pronto, you can start on the sauce. However, before you start on the sauce, make sure you have a good sized pot of salted, boiling water ready for the ravioli.
  9. Melt the butter for the sauce in a large pan over medium heat. Let the butter heat until it gets all frothy and then start paying attention. All of a sudden, the stuff that looks like sediment at the bottom of the pan will start to turn brown. This is the milk solids in the butter browning.
  10. This would be a good time to put the ravioli in the water pot. It will only take a few minutes to cook since you are using fresh pasta. They will float to the surface when about ready.
  11. Add the sage and walnuts to the sauce. The sage will quickly fry and turn crisp, remove it at that point and set aside.
  12. Add the bourbon and ¼ C of the starchy pasta water to the butter and then let it simmer down for a moment. Taste and add salt, if needed.
  13. When the pasta has finished cooking in the water, add it to the pan with the sauce to coat in the sauce.
  14. Serve garnished with the walnuts from the sauce, the reserved sage leaves and a few grates of parmesan cheese.
Notes
* If you have a preferred way of filling ravioli, go for it. This is just how I do it.
 

 

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