Tuesday, October 4, 2011
Pumpkin Ravioli with Brown Butter and Sage
It's fall and a great time to cook with pumpkin. Actually anytime is a great time to cook with pumpkin. I always keep a few cans of pumpkin puree in my cupboard. Yesterday I made pumpkin ravioli with brown butter and sage. This is a great fall comfort food and elegant enough to serve guests. It is so light tasting with the fresh pasta that I could in fact eat the whole batch myself and have on occasion come close to doing so. But come on, anything with melted butter on it has to be great. Right?
Start with the pasta dough. You can always use wonton wrappers you buy at the grocery store, but homemade pasta dough is pretty simple. I use a mix of semolina and all purpose flour as I just like the texture it gives.
1 1/2 cups all purpose flour
1 1/2 cups semolina flour
4 large eggs
2 tbsp. water
1 tsp. olive oil
In a large stand mixer mix all ingredients with dough hook until it comes together. Turn out onto floured board and knead a few times to form a smooth ball. Cover with plastic wrap and let rest at room temperature for 15-20 minutes.
1 cup pumpkin puree
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 tsp. nutmeg
salt and pepper
Mix all ingredients together and set aside or refrigerate until your pasta dough is made.
Roll pasta dough into long strips. Place about 1 tablespoon of filling 1 inch apart along first strip of rolled pasta dough.
Gently top with next strip.
Press out air around each ravioli sealing as you go. Then using a sharp knife, ravioli cutter or even pizza cutter, cut out the ravioli.
If using wonton wrappers. Work with a few at a time keeping the rest covered with a damp towel so they don't dry out. Place same amount of filling in the center of each brush edges with water and top with another wonton wrapper pressing out air to seal.
Place on parchment lined baking sheets dusted with semolina flour and cover with plastic wrap.
Repeat until all ravioli is made. You can refrigerate at this point until ready to cook.
To prepare, bring large pot of water to a boil. Add ravioli and once they float to the top cook another couple of minutes, drain and gently toss with brown butter and sage (recipe follows).
Brown Butter and Sage
1/2 cup butter
2 tbsp. olive oil
bunch of sage leaves (I used about 10)
Heat butter and oil until butter starts to turn brown. Add sage leaves and cook another couple of minutes. Toss with pasta.