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Pumpkin Ravioli | The Hobbyists
Currently viewing the tag: "Pumpkin Ravioli"

There is something very special about fresh pasta in the fall or winter. We always roast a fresh pumpkin for fall pie and this dish is the perfect use of leftover pumpkin. If you are carving a halloween pumpkin use the flesh from the piece you carve out or grab a squash from the garden. While making homemade ravioli is a bit of work this recipes makes about 4 dozen ravioli so you can freeze them for a later date. We recently pulled some out of the freezer and topped them with a jar of Canned Roasted Tomato and Caramelized Onion Sauce for a delicious 30 second Friday night supper.

Ingredients

Filling

6 tablespoons unsalted butter
4 cups fresh pumpkin, roasted and peeled
2 shallots finely diced
2 cups heavy cream
1/2 bay leaf
4 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
Salt and pepper to taste

Basic Egg Pasta

4 large eggs
1 tablespoon water
3-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 egg beaten for an egg wash

Directions

Heat a pan on low heat and add the butter. When the butter is hot add the shallots and fry till a light golden colour. Cube the pumpkin and add to the pan. Stir regularly to keep it from sticking and burning. When the pumpkin becomes a soft mash add the cream and herbs. Cook on low heat until the puree is thick (about 30-45 min). Stir occasionally to prevent scorching. Remove from the heat and season with salt and pepper. Set aside to cool.

While the filling cools – place eggs, water, flour, and salt in bowl. Beat for 30 seconds. Mix with a dough hook on medium speed and knead 2 minutes. Hand knead for 1-2 minutes and let dough rest for 20 minutes. Roll out pasta into thin sheets (use a pasta maker or roller on a floured surface). Brush 1 sheet with egg wash and dollop equal mounds of pumpkin puree on it. The size and spacing will vary based on your desired ravioli size. Cover the filling with a second sheet of pasta. We use a pint glass to cut out round ravioli and pinch the edges together. If you are freezing extra ravioli – dust with flour before storing.

Bring a large pot of water to a boil and cook ravioli for about 5 minutes. Remove with a slotted spoon and top with the sauce of your choice. We love this pasta with a brown butter sauce or simple tomato sauce.

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