Pumpkin Ravioli

Pumpkin Ravioli

You'll Need the following materials:

(Please read the instructions to know for sure)

You'll need the following ingredients:

<h3>Pumpkin Stuffing</h3> <ul> <li>1 lb winter Squash/Pumpkins peeled seeded & diced</li> <li>1 teaspoon salt</li> <li>1 teaspoon white pepper</li> <li>1/4 cup butter, melted</li> <li>2 eggs, beaten</li> <li>1/4 cup pecorino cheese, grated</li> <li>1 teaspoon sage leaves, minced</li> </ul> <h3>Pasta Dough</h3> <ul> <li>2 cups “00” pasta flour, plus extra for dusting</li> <li>1 teaspoon fine salt</li> <li>2 large eggs</li> <li>4 large yolks</li> <li>1 teaspoon olive oil</li> <li>Semolina or fine cornmeal for dusting</li> </ul>

Sift the flour and salt into a mound on a large clean work surface. Make a well in the center, making sure the flour “walls” are high. Beat together the eggs, egg yolks and olive oil and pour into well. Using the fingertips one hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together. Using both hands, form into a firm ball and knead for 5 minutes, until smooth. Flatten to disk. Wrap in plastic. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest. Roll through a pasta machine, fold the dough into thirds, like a letter, and passing it through the widest setting of the machine helps form gluten in the pasta, which gives it its firm texture, do this twice. Each time you change the thickness dial you need to roll through twice so the pasta doesn’t tear. <h4>Making and cooking the ravioli:</h4> To make the ravioli roll the dough anywhere from #5 - #7 in a pasta machine. Lay one sheet of dough down and fill the pasta by placing one spoonful of stuffing in about 1” intervals apart. Egg wash edges of pasta, this will help form a seal. Layer another sheet of dough on top and press down around the edges of each ravioli to seal them using a fork, making sure there is no air in the ravioli. Separate the ravioli by cutting each ravioli from the strip using a knife or pastry wheel. Place on a tray with semolina until they are all finished and cook together in salted boiling water for 7 - 9 minutes.

Filed Under:

Stephen Lee Cooks

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