Pumpkin Ravioli
We are in the Pumpkin spirit! Try this recipe of Pumpkin Ravioli stuffed with Pumpkin Filling and cooked in Sage Butter!! We used daisy sour cream to add that creamy texture to the filling! Visit your favorite Super King Markets to get all the ingredients you need to get cookin’
Ingredients
Filling:
2 tablespoons unsalted butter
1/2 shallot, minced
1 clove garlic, minced
1 cup pure pumpkin purée
(Canned or Homemade)
1 teaspoon minced sage
Salt amd Ground Pepper
1/4 cup sour cream
1/4 cup grated Parmesan
1 large egg
Pasta:
2 cups all-purpose flour, plus more for dusting
3/4 cup pure pumpkin purée
1 large egg yolk
Sage Butter:
2 sticks (1 cup) unsalted butter
1 bunch fresh sage leaves (12 to 15)
Kosher salt and freshly ground black pepper
Special Equiptment:
Pasta Machine, Shape Cutter
Step 1
The filling: In a medium skillet melt the butter over medium heat. Add the shallotd and garlic. Cook and stir occasionally, until both are softened and start to brown for about 5 minutes. Stir in the pumpkin purée, sage, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mixture is simmering. Remove from the heat and stir in the sour cream and Parmesan, set the mixture aside to cool. Once the mixture is completely cool, stir in the egg until completely combined.
Step 2
Prep Work: Dust a baking sheet and 3 sheets of parchment paper with flour. Boil over medium-high heat a large pot of salted water.
Pasta Dough: Put the flour, pumpkin purée and yolk in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. Turn the dough out onto a floured work surface. Knead into a ball, cover and let rest for 30 minutes.
Roll Out: Divide the dough into 4 equal pieces. Using a pasta machine or rolling pin, roll one piece of dough at a time into a long sheet to the thinnest setting on the machine or about 1/19 in. Place the sheet on the baking sheet, dust with flour, and place parchment on top. Repeat with the remaining dough, stacking them between layers of parchment.
Step 3
Lay out one sheet at a time on a lightly floured surface. Use a shape cutter to measure and very lightly stamp a row of almost shapes...
(VERY IMPORTANT: Do NOT cut through the dough with the cutter, just mark it, stamp it...) Spoon 1 full teaspoon of the cooled pumpkin filling onto the center of each shape, then cover the entire sheet with another sheet of pasta. Press the pasta down lightly around the filling so that there are no air bubbles in the ravioli, then cut individual ravioli out with the cutter. Remove the scraps around each ravioli and discard. Seal each ravioli around the edges with the tines of a fork.
Step 4
Transfer the ravioli to the prepared baking sheet and sprinkle with additional flour (this keeps the pieces from sticking together). You should make 24 to 26 ravioli, depending on the size of your shape cutter.
Cook's Note: You can also freeze the ravioli right on the baking sheet until hard. Pack into resealable plastic bags and freeze for up to a month. You can cook the ravioli directly in boiling water, no need to thaw them.
Step 5
Sage Butter: In a large skillet over medium heat, melt the butter. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Add 1 teaspoon of salt. Keep warm over low heat.
Cook the ravioli in the salted water until tender but not mushy for about 3-4 minutes. Drizzle in about 2 tablespoons of the brown butter into 4 low bowls. Drain and carefully divide the ravioli between the bowls, then top with the remaining sauce and sage leaves. Serve topped with black pepper and pumpkin seeds.