Pumpkin Ravioli with Brown Butter and Sage

Pasta Dough
 
1 1/2 cups all purpose flour
1 1/2 cups semolina flour
4 large eggs
2 tbsp. water
1 tsp. olive oil
 
In a large stand mixer mix all ingredients with dough hook until it comes together. Turn out onto floured board and knead a few times to form a smooth ball. Cover with plastic wrap and let rest at room temperature for 15-20 minutes.

 
Pumpkin Filling
 
1 cup pumpkin puree
1 cup ricotta cheese
1 egg
1/2 cup grated parmesan cheese
1/4 tsp. nutmeg
salt and pepper

Mix all ingredients together and set aside or refrigerate until your pasta dough is made. Roll pasta dough into long strips. Place about 1 tablespoon of filling 1 inch apart along first strip of rolled pasta dough. Gently top with next strip.Press out air around each ravioli sealing as you go.  Using a sharp knife, ravioli cutter or even pizza cutter, cut out the ravioli. Place on parchment lined baking sheets dusted with semolina flour and cover with plastic wrap.
Repeat until all ravioli is made. You can refrigerate at this point until ready to cook.

To prepare, bring large pot of water to a boil. Add ravioli and once they float to the top cook another couple of minutes, drain and gently toss with brown butter and sage (recipe follows).

Brown Butter and Sage

1/2 cup butter
2 tbsp. olive oil
bunch of sage leaves (I used about 10)

Heat butter and oil until butter starts to turn brown. Add sage leaves and cook another couple of minutes. Toss with pasta.

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