December 3, 2014

Pumpkin & pine nut ravioli

A classic from the city of Ferrara. The perfect way to use those pumpkins that are still hanging around the kitchen after the Thanksgiving celebration.

What you'll need:

For the Pasta
3 cups all-purpose flour
5 large whole eggs
1 Tbsp. olive oil
1 Tbsp. salt

For the Ravioli Filling
500g pumpkin, peeled, de-seeded and roughly chopped
½ cup pine nuts
1 clove garlic minced
2 tsps. ground cumin
¼ cup shredded Parmesan cheese
salt and pepper to taste

For the Burnt Sage Butter Sauce
200g butter
⅓ cup fresh sage leaves
2 Tbsp. fresh lemon juice


    Place flour in a bowl and make a well in the center
    Beat eggs and olive oil in a small bowl and pour into the flour well.
Using your fingers, mix the eggs with the flour, incorporating a little at a time until combined.
Knead together and continue to knead until the dough comes together into a sticky ball.
Transfer to your kitchen counter and continue to knead until the dough feels smooth and silky.
    Cut into three pieces and wrap in cling film, then and refrigerate for two hours.
    Dust the work surface with flour and take a piece of dough and flatten it with your fingers.
    Roll the dough very thin with a rolling pin or a pasta machine.

    Steam pumpkin until soft and then puree with a hand blender or a fork.
    Heat a skillet until medium high and place pine nuts and swirl around until they begin to turn brown. Add the cumin and garlic and continue stirring for 30 seconds until fragrant.
Remove from heat, chop in a food processor and add to the pumpkin puree.
    Add the parmesan and combine well. Add salt and pepper to taste.

Sage Butter Sauce
    Melt in a small skillet and heat to medium.
    Add sage leaves and cook until crispy.
Remove from heat and add the lemon juice.

served sage butter sauce

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