Pumpkin Ricotta Ravioli
Served in a brown butter sauce with some crispy sage leaves and Parmesan shavings on top!
3 cups all-purpose unbleached spelt flour
1/4 – 1/2 cup hot boiling water
2 cups ricotta cheese
1 cup pumpkin puree
1 teaspoon kosher salt
0 ground nutmeg
0 kosher saltShop this recipe
1. To prepare the pasta dough, start measure out thef3 cups unbleached all purpose flour and 1/2 teaspoon salt (my granite counter works great). Make a well in the center and add 2 eggs. Use your fingertips to break up the egg yolks and gently mix in the flour until the mixture is crumbly and resembles sand. Gradually add the hot water, a few drips at a time, carefully working it into the flour mixture until a dough forms (be careful not to burn yourself!). Knead the dough for about 6-8 minutes, until smooth. Shape the dough into a ball, wrap with plastic wrap, and let rest for at least 30 minutes (or refrigerate up to 24 hours).
2. While the pasta dough rests, combine the ricotta, pumpkin, 1 egg, 1 teaspoon Kosher salt, and some freshly ground nugmeg in a mixing bowl. Set aside. Line a baking sheet with parchment or a silicon mat and lightly flour.
3. Once the dough has rested, use a pasta machine (or if you’re brave and strong, a rolling pin) to roll the pasta out into wide sheets. Place tablespoons of the filling on the dough, and top with another sheet of pasta dough.
4. Seal the edges around the filling and cut into ravioli. I used a ravioli maker (similar to this one) to do this, which makes the job much easier (and also yields pretty, perfectly shaped ravioli). Place the ravioli on the prepared baking sheet and refrigerate until ready to prepare.
5. To prepare the ravioli, bring a large pot of salted water to a boil. Boil for about 10 minutes, in batches, pushing the ravioli back down into the boiling water with a wooden spoon as it floats to the top. Drain the ravioli and set aside.
6. Meanwhile, brown the butter in a large skillet. Add the sage and cook for a few extra minutes. (You can also crisp up some sage leaves in the butter for garnish, if you like.)
7. Add the half and half, and stir until a sauce forms. Transfer the ravioli to the pan and toss in the sauce. Serve immediately topped with some shaved Parmesan cheese (with asparagus, if you please).
Note – I only prepared one third of the ravioli, and I froze two thirds of the batch in bags so that we can have ravioli again later! To freeze, simply place the baking sheet of ravioli in the freezer until frozen. Once the ravioli are frozen, transfer to ziplock bags (it helps to label them with the ravioli flavor in case you make multiple varieties) and return to the freezer!
- See more at: http://www.mykitchenaddiction.com/2010/03/pumpkin-ricotta-ravioli/#sthash.xu2ObvhV.dpuf