| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 40 min | 15 min | 55 min |
Servings
9
Ingredients
Fresh Pasta Yield 1 3/4 pounds
3/4 pound All Purpose Flour or 2 3/4 cups
4 whole Eggs
3 Yolks
1/8 cup Extra virgin olive oil
Filling
2 cups Pureed pumpkin
1/2 teaspoon Cinnamon ground
2 tablespoons Brown sugar
1/8 teaspoon Nutmeg
Service
1 cup All Purpose for dusting
1/2 cup Cornmeal
1 cup Water
1 Brush for water
2 teaspoons Parsley finely chopped
1/4 cup Butter
2 tablespoons Sage thinly sliced
4 tablespoons Pumpkin seed brittle crushed or amoretti cookies crushed
2 tablespoons Parsley finely chopped
Directions
Pasta:
Machine method:
Place 3/4 pound of flour into bowl, add remaining ingredients. Mix until all ingredients are fully incorporated. Remove from bowl and knead in additional flour if needed until the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use. Note: the Dough may need more flour.
Well Method:
Make a well out of the flour and place the wet ingredients in center. Slowly stir the wet ingredients and begin to bring the flour in a little at a time. Be careful not to break a whole in the wall. Keep mixing the dry ingredients into the wet, knead in additional flour until the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes or until ready to use.
Pumpkin filling
Place all ingredients into a medium size mixing bowl and mix until fully incorporated. Hold for service.
Place one gallon of water into your pot, bring to a boil then add enough salt so it tastes like the sea. Roll out the pasta dough into sheets. Cut the sheets into 32 squares about 3”*3”. Place about one tablespoon of filling into each square. Lightly brush the corners of the dough with water then form them into a triangle forcing out all of the air. Place your butter into a large sautee pan and put over medium heat and cook until the butter just begins to turn brown. Place 16 of the raviolis onto a sheet pan with parchment and freeze for next time. Cook 16 of the raviolis and place them into the boiling water and cook until they float. Drain, then place into the sauce. Let sit in the simmering sauce for about one minute so it take on some of the flavor of the sauce, then add the sage and stir. Divide up into 4 warm pasta bowls and garnish with the pumpkin seed brittle and parsley, serve, Enjoy!
