Tuesday, October 5

Pasta of the Month: Pumpkin Stuffed Ravioli with Butter & Sage

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!

Pumpkin Stuffed Ravioli with Butter & Sage

Ingredients for Pumpkin Ravioli Filling
1 hard squash -we grow ugly or turkish squash (see photo below). You can also use butternut, sweet pumpkin, etc.
olive oil
salt
nutmeg
parmesan cheese
salt & pepper

Cut pumpkin into chunks & drizzle with olive oil.
Sprinkle with salt.
Roast at 350 degrees until pumpkin is soft. Allow to cool.
Scoop pumpkin out of its shell into a bowl.
Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any spice you like to give it that fall feel.)
Mix it all up - use to stuff cappelletti, tortellini or ravioli.
Can also be served as a side dish without the pasta.
Once pasta is filled, throw into salted boiling water until they float to the top.
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
  • In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.
  • Raise the heat, toss in your cooked pasta with a bit of pasta water.
  • Season with salt & pepper & serve.
We use 'ugly squash' for our pumpkin ravioli filling & it comes out so creamy with a bright orange color!

9 comments :

  1. Thanks for reminding me how much I love this dish-this weekend I'll be making these!

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  2. YUM. i've not made fresh pasta yet (gasp!)...this is impetus enough!

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  3. Mmmmm, yes, we thoroughly enjoyed making these during our visit. Ours were not nearly as precise as the above photos, tho. ;)

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  4. Oh boy - we make this every year for Thanksgiving and it is the BEST dish of the entire meal. Yum, yum, yum!

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  6. Stop it! Pumpkin ravioli is my favorite pasta... and with sage and butter... OMG! Makes me want to be there right now. Now if I could talk my "in house chef" into doing these... hmmmm. Maybe she should come visit you!

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  7. I LOVE pumpkin ravioli. I had it once in Parma about seven years ago and have been craving it ever since.

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