I finally did it. I put pumpkin in something that isn’t a cookie. Or a muffin. Or a cinnamon roll. It’s taken over a year, but can you blame me? With so many other dinner-friendly varieties of squash out there, the adorable little pumpkin begs to be lovingly cradled from the store all the way to the kitchen, then turned into delectable treats. (I refuse to believe that I’m the only person who carefully searches the pumpkin pile until I’m sure I’ve found the cutest one, then proudly parades it around the store.)
This was my second attempt at a savory pumpkin dish. The first, sadly, was not a success. I made pumpkin gnudi that were more like boiled pumpkin paste blobs than pasta. (As I started to make the dough, it quickly became apparent to me that my pumpkin purée was too watery. I attempted to compensate by adding more egg, cheese, and flour, but it did not do the trick.) Luckily, I did not give up on pumpkin for dinner! And these ravioli were far better. I have since seen a few pumpkin gnocchi/gnudi dishes kicking around the gawkerverse, so I will definitely be giving that one a try again. (I will not be outdone!) ;)
Pumpkin & Sage Ravioli
yield: approx. 4 doz.
Note: I kind of threw this dish together on a whim, so my measurements below are approximations. Please feel free to adjust ingredients as you see fit. Also, if your pumpkin purée seems a bit watery, cook off some of the water in a pan over medium-low heat.
- 1 1/2 cups of pumpkin purée
- 1 cup of ricotta cheese
- 2 oz. of goat cheese
- 3 tbsp of fresh sage, minced
- 1 1/2 tsp salt
- 1 1/2 tsp of fresh/coarsely ground black pepper (if using finely ground pepper, start with 1/2 a tsp and adjust to taste)
- 3/4 tsp nutmeg
- 2 batches of egg pasta dough
On a floured surface, roll one batch of pasta dough out into a large rectangle, until it is thin, but not in danger of tearing (around 1/16 of an inch thick). Drop tablespoons of filling over the surface of the dough, leaving about an inch between.
Roll the second batch of dough out into another rectangle, doing your best to replicate the size/shape of the first. Using a pastry brush (or your fingers), rub a little bit of water on the surface of the first dough between the filling, to ensure a proper seal. Carefully place the second rectangle of dough on top, and press all around to close. Cut ravioli with a knife or pasta wheel. To make sure they’re extra sealed (and extra cute), press all around the edges with a fork.
Note: If you still have some filling and a bit of dough leftover after trimming off the edges, knead the dough back together, and roll out again. Use a biscuit cutter (or any other round sharpish thing) to cut out as many circles as you can. Spoon filling into the center, brush water around the edges, then fold over and seal. (That’s why the little guys in my pictures look like halfmoons, rather than squares.)
Bring a large pot of water to a boil. Add ravioli and cook until they begin to float (this should only take a few minutes). As usual, I’m advocating the pan-frying of the ravioli after they’ve finished cooking. Add a tablespoon or two of butter to a pan, then add the ravioli and leftover sage and fry over medium heat, until golden brown on each side. Garnish with a little more sage if you like, and maybe some freshly-grated parm.
(Any leftover, uncooked ravioli can be frozen in a heavy-duty ziploc bag.)