Pumpkin Stuffed Ravioli With Butter & Sage
Cut pumpkin into chunks & drizzle with olive oil.
Sprinkle with salt.
Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.
Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta.
To stuff your ravioli ~
Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.
Evenly space out small mounds of filling.
Lay another sheet of pasta over the top.
With your fingers gently smooth out any air bubbles.
Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.
Circles or squares you make the choice! We do both - but I've gotta say there is something about the circles I love.
Ravioli with Butter & Sage
Raise the heat, toss in your cooked pasta with a bit of pasta water.
Crisp cool nights with the fireplace ablaze in an old stone farmhouse, leaves colored red & burnt orange, fresh pressed olive oil & hearty vegetables from the garden - Autumn in Italy!
Pumpkin, nutmeg & sage - this dish incorporates it all!
Wednesday, October 6, 2010 - 10:57am