I had a couple of huge cans of pumkin in the pantry for pumpkin pie.There had been a lot of chatter on SlowTravel about pumpkin soup, pumpkin lasagna, and pumpkin ravioli. Giada had just made her show with pumpkin ravioli, my friends Palma & Jerry have also posted on their versions.
I had never made ravioli before, so decided to give it a try. It was time consuming but amazingly simple! First the pasta.
2 cups flour
1 tsp olive oil
1/8 tsp salt
You can use all-purpose or semolina flour- or a combination of both. Mound the flour and salt with a well in the center, add the eggs and oil. Initially stir with a fork to blend, then continue mixing with your hands. Knead the flour until the dough is firm adding flour, or water, as you need to. Divide dough into workable balls, cover with plastic until ready to use. Allow to sit at room temp for 30 minutes before rolling. This is the same recipe weather you are making thin pasta for ravioli or thicker pasta for chicken and dumplings.
Another quick tip that I have found... These dumpling noodles are in the freezer section and can be used in the place of your freshly made pasta. It's cheating I know!
This Pumpkin Ravioli is an adaptation of several recipes I found. It seems everyone had their own take~ this turned out great!
Pumpkin Ravioli with Sage Butter
1 cup pumpkin
1/2 cup parmesean cheese
2 Tbs cream cheese
2 crumbled gingersnap cookies
8 fresh sage leaves
1/2 cup butter
Combine pumpkin, cheeses, and crushed cookies. Blend until smooth. To make the raviloli, cut sheets of dough into 2 inch strips. Place a spoonful of pumpkin along to strips about 2 inches apart. Cover with another strip. Using a dab of water, seal the edges well, and cut into 2 inch squares. Set aside. The ravioli can be flash frozen at this point and put into a ziploc bag for later. To cook the fresh ravioli boil in salted water, until tender.
To serve~ melt butter in a frying pan, when hot, add chopped sage to quickly fry. Serve fresh ravilli in a bowl with a drizzle of butter and fresh parmesean cheese.Bon Appetito y'all!