Pumpkin Ravioli


Honey crisp apples, butternut squash, roasted brussels sprouts, and of course anything pumpkin emanate the fall. But what really excites me the most about this time of year is getting incorporate these savory ingredients into delicious meals. This was my first time making homemade ravioli from scratch, and it was surprisingly a lot easier than I expected. I also will brag and say that this was by far the best pasta recipe I have ever made! Melt-in your mouth delissimo! 









R E C I P E:

For the dough: 

5 organic eggs
1 tablespoon salt
1 1/2 tablespoons olive oil
3 cups all purpose flour

In a small bowl beat the eggs, salt, and olive oil. Add the flour to a large mixing bowl and create a well in the middle. Add the eggs, salt, and olive oil to the well and begin gradually pulling in flour from the bottom and sides of the bowl. Don't rush this step. Turn the dough and any excess flour out onto a clean counter. Begin gently folding the dough on itself, flattening, and folding again until the dough forms a sticky ball. Once the dough is kneaded wrap in plastic wrap and refrigerate for a couple of hours. Remove from fridge and divide into three separate balls.  This is where you have to use some muscle power if you don't have a pasta maker (although I am definitely going to invest in one now ) Roll out each ball of dough as flat as you can get it. Cut  the dough into little squares. I used a pizza cutter for this step which made it easier. Don't worry about making each square the same size, you can always trim the ravioli once you fill them. After you’ve cut the dough into squares, it helped me to roll each square a bit more before scooping on the pumpkin mixture. Place another square on top, and using a fork, press the two pieces of dough together at the edges, which creates a decorative border.

For the Filling: 

1 can of organic pumpkin
1 cup pecorino
3 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ground ginger
1 teaspoon dried sage
2 teaspoons light cream
1/4 teaspoon sea salt
Black pepper to taste

Mix all ingredients in a large mixing bowl. Season to taste.

For the Sauce:

3 tablespoons butter
1 1/2 tablespoons olive oil
4 garlic cloves minced
Chopped Fresh rosemary, thyme, and sage

Before you make the sauce, boil a pot of well salted water.  Once the water is boiling throw in fresh ravioli for about 3-4minutes. Remove carefully and drain. In a separate saucepan add about 1 tablespoon of olive oil and heat. Add the garlic until it begins to brown and is fragrant. Add butter and remaining olive oil. Just before the butter is brown stir in the fresh herbs until butter is brown. Add salt to taste.  Pour over ravioli's immediately and serve.

Serves 6

Recipe adapted from Eat Yourself Skinny