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Pumpkin Ravioli

Pumpkin Ravioli

Adapted from Williams-Sonoma

Pumpkin Ravioli

Ingredients

  1. For the filling:
    1 1/2 cups pumpkin puree
    1 egg yolk
    2 tablespoons parmigiano-reggiano, grated
    1/4 teaspoon nutmeg
    1/4 teaspoon salt
    1 1/2 tablespoons bread crumbs
  1. For the pasta:
    1 1/4 cups all-purpose flour
    1/8 teaspoon salt
    2 eggs
    1 teaspoon olive oil
  1. For the sauce:
    5 tablespoons butter
    12 fresh sage leaves
    2 tablespoons salt
    Grated parmigiano-reggiano

Directions

  1. To make filling: In a large bowl, mix together pumpkin puree, egg yolk, parmesan, nutmeg, and sea salt. Mix well, and slowly add bread crumbs until the mixture holds together. Cover filling, and set aside.
  2. To make pasta: Fit a food processor with a metal blade. Add 1 cup of flour, salt, eggs, and olive oil to the bowl, and process until the dough comes together. Turn out the dough onto a floured work surface, and knead for 1 minute or until the dough holds its shape. Flatten the dough into a disk, and let rest for at least 15 minutes before you roll it out.
  3. Using a pasta machine, roll out the dough until it is 1/32-inch thick. Place pasta onto a floured work surface, and spoon filling out into evenly spaced balls on one sheet of pasta. Cover with another sheet of pasta, and press down around each side of the filling, creating your ravioli. Use a ravioli cutter to cut out pasta.
  4. To make sauce: Pour butter into a small fry pan over low heat, and let melt. Bring butter to a simmer, and fry the sage leaves for 30 seconds until crisped. Place sage leaves on a paper-towel-lined plate to drain, and continue to simmer butter until it has turned slightly brown in color. Remove from heat, but keep warm.
  5. In a large pot over high heat, bring 5 quarts of water to a rapid boil. Add salt, and gently drop in the ravioli. Cover and cook for 3 to 5 minutes or until the pasta is cooked through. Using a large slotted spoon, remove ravioli from water and place in a large, shallow serving bowl. Top with browned butter, and garnish with fried sage leaves and cheese. Serve immediately.
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