After whipping up a pumpkin and white wine sauce Sunday night for spaghetti dinner, I found I was gifted with a lot of delicious pumpkiny leftovers. My mind immediately went to pumpkin ravioli! I had picked up a ravioli cutter Sunday at the Chelsea Market and with a little hesitation and a glass or two of red wine, I decided it was time to try my hand at these delicate little envelopes. I paired this dish with a brown butter, garlic and rosemary sauce – the perfect complement!
For the Ravioli, you’ll need a pasta maker to thinly roll out the dough.
- 3 C. of All-Purpose Flour
- 4 Eggs
- 2 C. Cooked Butternut Squash, pureed
- 2 Scallions, finely chopped
- l/4 C. Parmigiano Reggiano, freshly grated
- 2 Tbsp. Panko Bread Crumbs
- 1 Egg
- Pinch of Nutmeg
Brown Butter Sauce:
- 2 Tbsp. Salted Butter
- 1 Tsp. Rosemary
- 2 Cloves Garlic, sliced
To prepare the filling, combine all ingredients and set aside. To make the ravioli, measure the flour out into a large bowl. With your hands, carve out a tiny bowl in the middle of the flour, pushing the flour to the sides. Add the eggs to the middle of the flour and begin mix the eggs together, slowing adding in more and more flour. When you have a consistent dough that no longer sticks to your hands, begin rolling it through the pasta maker until the dough is very thin. You’ll likely do this in stages as not all of the dough will fit through the pasta maker at once. Once you have a thin layer of dough laid out on a floured surface, add small dollops (about a tablespoon) of filling on top of the dough, spacing them 1-2 inches apart. Lay another thin layer of dough on top and use your ravioli cutter to neatly separate the ravioli. You could also cut them with a knife and seal the edges with the back of a fork. These ravioli are ready to be cooked! They only need to be boiled for about 5 minutes – fresh pasta cooks quickly. When you’ve cooked your ravioli al dente, you’re ready to make your sauce. In a medium saucepan, add your butter, rosemary and garlic all at once, before turning the heat on. Heating up the garlic and rosemary as the butter heats up gives the ingredients time to release all their flavor! Just as the garlic begins to soften and brown and the butter is hot and melted, add just enough ravioli (maybe 4 or 5) to cover the bottom of the pan. Let them brown a bit and flip them. When the both sides are slightly seared (2 or 3 minutes), the dish is ready to be served with a little grated Parmigiano Reggiano on top. Don’t forget the glass of wine!