This past weekend, I went on a fall pasta kick. Someone on posted a photo of Sweet Potato Gnocchi (Which I did also make, and will be posting later), and it just kind of set me off on a pasta thing. On Friday, I started with Pumpkin Ravioli.
Here’s the recipe I used for the pasta:
2c Pasta Flour (or use 1c each of all purpose flour and semolina flour)
3 Eggs (beaten)
a bit of oil
I put the flour in the bowl of a stand mixer in a mountain shape, and created a crater in the center. I added the eggs and oil to the center and started bringing in the flour from the sides eventually, until everything was combined. I stuck the bowl on the mixer with a dough hook, and let it knead it for about 5 minutes, and then let it sit (covered) for a half hour.
While it was resting, I made the filling:
1 can of pumpkin (Fresh roasted pumpkin is probably better, but this was a Friday night and I didn’t have time for that)
8oz Ricotta cheese
dash of Nutmeg
You pretty much just mix all this together.
Once the filling was together and the dough was rested, I ran it through the pasta maker, and then through the ravioli attachment (You can make the ravioli in whatever way you like, but I’m lazy and use the attachment).
I browned some butter with sage, tossed everything all together, and threw some grated Parmesan on top.
Stay tuned for some of the other pastas I made this weekend, and a pumpkin calzone that I made with the remaining ravioli filling!