Pumpking ravioli is one of the most interesting dishes that you can eat at home. It makes use of the goodness of the yellow pumpkin that is easily available and the best part is that even the pasta is made from scratch. On the whole, you don’t have to worry about eating something really heavy because this is light on the palette and high on taste.
Cooking Time 40 Minutes
Prep Time 20-30 Minutes
Ingredients Needed For Ravioli:
1-lb. piece yellow pumpkin butternut squash
1/4 cup cheese of your choice
salt to taste
5-6 spoons of butter
12 large fresh sage leaves
Some garlic cloves
extra virgin olive oil
Ingredients For Pasta:
2 1/c ups of white flour or self rising flour
2 spoons of olive oil
Salt to taste
It is suggested that you start off with the pasta dough first because it needs to rest and also because if there is anything wrong with the dough you would be able to correct it and have some time in hand. The first thing you have to do is create a heap of the flour and mix it with some salt.
Now make a well inside this heap and break in the eggs. You can also whip the eggs earlier and then pour it inside or even just break all the eggs in at the same time. Now put in the oil too and started assembling your dough. The important thing here is that you need to work on the dough for about 5 minutes so that the gluten is working. If not, your dough will not rise.
Take a cling wrap and keep the dough that you made into the refrigerator or any other cool place for at least 30 minutes. This will give your dough some rising time for a smoother and silkier pasta.
Roll out the dough using a pin or even a pasta maker if you have one at home. Make sure that the pasta dough is rolled out really nice and think else you will just get a clump of doughy taste in your mouth. Once this is done roll or cut out into small circles and then fill in your squash filling here. Close the same from all sides and you can give it a shape of your choice. You can cut the sides to make it square shaped too.
Put a litre of water to boil and then put the ravioli into the same. Let it stay for about 1-2 minutes till soft and take it out an strain.
Recipe Pumpkin Filling And Sauce:
To make the pumpkin filling you have to bake the pumpkin in the oven for about 40 minutes or until done. You can just slice the pumpkin into two and season with oil, garlic cloves and some herbs and put it into the oven, with skin up. You can also slice them and take the peel off. But the former is an easier process. Once your pumpkin is done and really soft take it out.
Now you have to scoop out the pumpkin if you are using the whole one or just mash it out nice so that you get an even texture. You can do this while the pumpkin is warm too. Once this is done, season the pumpkin with some salt, nutmeg and the cheese. Mix it up again and you can now fill these into the ravioli pasta that you had rolled out earlier. Do taste before filling.
Now comes the burnt butter and sage sauce that is rather easy to cook but needs a lot of attention when you are working on the same. For doing this, you have to put the butter on in a sauce pan and make sure that the heat is either medium or low. Keep in mind that the sauce needs to be lightly burnt and not really burnt to extent of being inedible.
When the sauce turns into a nice golden brown colour, you have to throw in the sage leaves and take it off the heat. Tear the leaves when you are throwing them in for getting more of aroma. If you want, you can add some garlic at this stage or avoid – depending on your taste.
Put the sauce back on the heat and toss in your raviolis into the pan. Let them cook in the pan for about 1-2 minutes so that the sauce coats the ravioli really well. Also, it will just give the finishing touch to your ravioli. Take it out in a bowl and serve hot with some parmesan cheese and fresh sage leaves on the top.