Sunday, October 19, 2008

Pumpkin Ravioli, Part 2




So here's the Pumpkin Ravioli recipe. Actually, Luke makes the pasta from scratch, and if you're that brave you'll have to find that recipe with your pasta maker (it's a mixture of flour and eggs, lots of both). When the pasta is rolled to the desired thickness (make sure it's not too thin), you cut it into about 2 1/2 in. wide strips, scoop up 1 tablespoon of filling on one end, fold over the other half of strip, brush egg whites on edges, and seal with a fork. You may be able to buy pre-made dough, I'm not sure. Some have tried wanton wrappers, which I think is okay, you just have to watch the sogginess factor. Just remember, I never claimed this was a simple recipe. It is actually quite time consuming, but oh so worth it! Make sure you have company over for this one.
Pumpkin Ravioli Filling

1 part pumpkin puree to 1 part ricotta cheese to 1 part shredded mozzarella
(so start with about 1/2 can of pumpkin and go from there)
salt & pepper
nutmeg, grated (or a few dashes of ground)
ground cloves, a few dashes

Stir all the ingredients together. Scoop onto the dough strip and follow the above directions. Drop in salted boiled water for about 9 minutes or until al dente. Serve with the Browned Butter and Mushroom Sauce (found under my food label), and freshly grated Parmesan cheese.

Optional Delicious Variation: Pumpkin Ravioli Lasagna

Make the ravioli and the sauce. Drizzle a 9 by 13 pan with some of the sauce, top with a single layer of raviolis, spread with sauce, sprinkle with small amount of mozzarella cheese, and repeat the layer one more time. Bake at 350 for about 25 minutes. This transfers really well to a party (as some of you know!)

Please comment if you have any questions!