Monday's Meal: Pumpkin Ravioli

Andiamo Ristorante shows how to make a perfect fall dish.

The recipe is as follows:

Ingredients

1 small cinderella or sugar pumpkin, halved and seeded
2 tablespoons olive oil
1 tablespoon light brown sugar
Sea salt and black pepper to taste
1 egg
About 3 pounds fresh pasta sheets
2 tablespoons unsalted butter
10 fresh sage leaves, finely chopped

Preparation

1 small cinderella or sugar pumpkin, halved and seeded
2 tablespoons olive oil
1 tablespoon light brown sugar
Sea salt and black pepper to taste
1 egg
½ teaspoon freshly grated nutmeg, more as needed
Semolina flour
About 3 pounds fresh pasta sheets
2 tablespoons unsalted butter
10 fresh sage leaves, finely chopped
2 tablespoons crushed walnuts
2 tablespoons balsamic vinegar

Method

-Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

-Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.

-Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and spice you desire, and purée until smooth. Set aside 1/4 cup pumpkin purée for the sauce.

-Dust a work surface with some flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Cut with a ravioli stamp or sharp knife, and crimp to seal individual raviolis.

-Bring a large pot of water to boil and season with 2 tablespoons salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes.

-Make the sauce to serve by heating 1 tablespoon butter in a medium skillet over medium-high heat. Add the sage and a few grinds of brown butter and cook until combined and sizzling. Spoon sauce onto plates and top with ravioli.

 

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