Pumpkin Ravioloni with Sage Butter

Pumpkin Ravioloni is something that we make a couple times every fall. Ravioloni are rustic oversize ravioli about 3 1/2 " square. They are great to take to family gatherings around the Holidays. Not quick and easy, they take a little bit of work, and having a pasta machine, while not a necessity, makes rolling out the dough simple. As long as you are at it, you might as well go ahead and make a lot of these and keep in the freezer. By the way, their sweet honey pumpkin flavor profile along with the earthiness of the sage pairs perfectly with salty savory grilled Italian sausages. You know that's right!

If you are strapped for time, you could cheat and use canned pumpkin puree and won ton wrappers in this recipe, but at some point you have to try doing them with real pumpkins and homemade pasta dough. You will be glad you did. 

*** And, OK, you could use butternut squash instead of the pumpkin. Treat it the same way cutting it onto pieces and roasting.

This recipe will make 15 - 17 ravioloni 

For the filling
   

Ingredients 

1 Medium pie pumpkin 

1 small head of garlic

1 egg yolk, lightly beaten

2 Tbs. grated Parmigiano-Reggiano or grana padano cheese

1/4 tsp. freshly grated nutmeg

1/4 tsp. fine sea salt

2-3 Tbs. anise cookie crumbs  (Use Stella D’Oro anise biscotti)

Procedure

Cut the pumpkin in half and pull out the seeds and strings. Then cut the halves into eight pieces.

Preheat oven to 375º. Place the pumpkin pieces on a cookie sheet or a roasting pan with the head of garlic nestled in the middle. Roast until slightly caramelized and tender when pierced with the tip of a knife, 45 to 50 minutes. The head of garlic is there just season the pumpkin aromatically. After the pumpkin is done, you can squeeze the now soft cloves onto some nice grilled crusty bread to have with the ravioloni. 

When the pumpkin is cool enough to handle, scrape the flesh from the peel, and transfer to the bowl of a food processor. Process until smooth. Remove to a mixing bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the anise cookie crumbs as needed to bind the ingredients into a tight mixture. Cover the filling and set aside.

Add the Parmigiano 

Stella D'Oro Anise biscotti  crumbled

For the Ravioloni - 

Ingredients

2 cups semolina or unbleached all purpose flour

1/2 cup water plus 1 - 2 tablespoons

Procedure

Put the flour in a bowl. Make a well in the center and pour the water in a little at a time incorporating the water a flour together using your fingers until you get a kind of shaggy dough. Then turn the dough out on to a work surface. Knead with both hands until you get a smooth, firm ball that is not sticky. If the dough is too wet add a little flour and continue to knead. Wrap the ball in plastic wrap and let rest at room temperature for about 30 minutes.

Now if you have a pasta rolling machine, I'm assuming you know how to use it so put it to use and roll out the pasta in sheets close to the thinnest setting but not too thin. If you don't have a pasta machine, your going to use a rolling pin to roll the pasta out 1/4 of the ball at a time keeping it in sheets about 4 " wide and maybe 1/16" thick or use your own sense of what seems a usable thickness. Use our photos as a guide. If you are a food nerd like us, you'll get it right. Cover the pasta sheets with damp paper towels so they don't dry out.

Square up and trim the sheets of pasta and cut into 3 1/2 inch squares

Place a tablespoon of the filling in the center of a square of pasta. Add the top and press the edges closed. 

Bring a large pot of water to a boil, add a tablespoon of salt to the water then gently add the ravioloni. They will not take long to cook - about 5 minutes after the water comes back to a boil.

Meanwhile on medium heat melt the butter in a pan and add the sage leaves. Watch carefully and cook until the butter starts to brown and the sage crisps up. Then take off the heat.

Option - You could add a cup or so of Half & Half to the sage butter and make it into a cream sauce. That is nice too.

When the ravioloni are done, remove them with a skimmer or slotted spoon and place on a large serving platter. Spoon the sage butter over them. Serve 3-4 to a plate with a sausage and sprinkle with a little parmigiano.