Monday, October 28

Pumpkin Stuffed Ravioli with Sage Butter & Pine Nuts

Fall on a plate - creamy sweet pumpkin with a hint of nutmeg stuffed into delicate handmade pasta tossed with rich butter and sage. It doesn't get much better than that!  This years pumpkin harvest was our best yet so Jason has been using a mix of different colors and sized pumpkins for his ravioli. (Be careful which pumpkin you use for filling ravioli. A dryer pumpkin is better than one where the meat is filled with water.)

Crisp cool nights with the fireplace ablaze in an old stone farmhouse, leaves colored red and burnt orange, fresh pressed olive oil and hearty root vegetables from the garden - Autumn in Italy! With Halloween just days away this will make the perfect festive dinner on the 31st of October and all throughout fall!

Pumpkin Ravioli Filling 
1 hard squash -we grow ugly or Turkish squash. You can also use butternut, sweet pumpkin, etc. the firmer the flesh the better.
sheep’s milk ricotta
olive oil
parmesan cheese
salt & pepper

Slice the pumpkin in half, clean out the center, drizzle with a bit of olive oil, sprinkle with salt and crack of pepper.  Roast at 350 /175 degrees until pumpkin is soft.
Allow to cool.
Scoop pumpkin out of its shell into a bowl. Add a spoonful or two of ricotta, 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.

The Pasta
You can either buy pre-made pasta sheets or better yet, make your own pasta using our "Down & Dirty Pasta Dough Recipe" - Click here!.

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.
  • Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.

Once pasta is filled, throw into salted boiling water until they float to the top.

Ravioli with Sage Butter
2 tablespoons of butter
1 tablespoon of olive oil
couple sage leaves
salt & pepper
handful of toasted pine nuts

Melt the butter and olive oil together in the pan. Once the butter is melted, remove the pan from the heat and add the sage leaves. Do NOT allow the sage leaves to fry.

Once the pasta is cooked, return the pan to the heat. Toss with pasta and a spoonful of pasta water. Sprinkle with a small handful of parmesan if you like and the pine nuts. I also like to add a handful of arugula/ruccola/rocket over the top for color and bite of pepperyness!

Happy Halloween and Buon Appetito!

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