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Submitted by: Marlys
For a printer friendly version of this recipe, click here
Servings: 4-6 Comments:
Marlys made this for our second annual Christmas Eve dinner at Bill and Dianne's. Everyone liked it. Dianne makes the dough ahead of time and provides all the equipment for making the ravioli. We have great fun as a group rolling out the dough and filling the ravioli in the afternoon and cooking it and eating it later. Dianne's mother's recipe for the dough is included here as well.
Ingredients:
Pumpkin Filling
1 pie pumpkin (2 1/4 pounds) or Hubbard squash
6 tablespoons butter, divided
1 cup heavy cream (or half and half)
1 tablespoons minced fresh sage
1 teaspoons minced fresh thyme leaves
1 egg, beaten
Salt and pepper
Browned Butter Sauce
1/2 cup butter
About 15 fresh sage leaves
Salt and pepper
Freshly grated Parmesan cheese
Coletta's Ravioli Pasta Dough
(Makes about 12 cookie sheets, each sheet serves about 3)
8 cups semolina
2 cups flour
1/4 cup olive oil
2 eggs
2 1/2 cups warm water
Salt and pepper to taste
Directions:
Pumpkin Filling
Preheat oven to 375 degrees. Cut pumpkin in half; scrape out the seeds. Season cavity with salt and pepper. Place cut side down on roasting pan. Cook until very soft, about 1 hour. Let cool to room temperature. Scoop out flesh into food processor; puree. Melt 4 tablespoons butter in pan on stove. Add pumpkin puree, cream, and herbs. Turn to lowest setting and cook until liquid has evaporated, stirring occasionally to prevent scorching, about 50 minutes. Beat in remaining 2 tablespoons butter, then beaten egg. Season to taste with salt and pepper and set aside to cool.
Browned Butter Sauce
Melt butter in large frying pan, add sage leaves and cook until butter is browned and sage leaves are crisp, about 15 minutes. Break up sage leaves with back of spoon; add salt and pepper to taste. Add ravioli after it is drained and stir to combine. Serve with Parmesan cheese on top.
Coletta's Ravioli Pasta Dough
Mix all ingredients together until smooth and elastic. Add more water if dough doesn't stick together. Roll out about 4 1/2 ounces of dough on freezer paper until almost paper thin. Spread filling on rectangle to within 1/2 inch of the edges. Roll out another rectangle and place on top of the filling. Flour top and roll with ravioli marker and cut with ravioli cutter. Cook in boiling, salted water until pasta floats.
If you don't have a ravioli marker, roll out one sheet of dough paper thin; place small, equal mounds of pumpkin puree on the dough, about 2 inches apart. Cover the mounded dough with a second sheet of paper and press around the mounds of pumpkin to seal the dough Cut out the ravioli with a sharp knife or ravioli cutter.
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