Mmm… Food


Whole Wheat Pumpkin Ravioli
November 24, 2008, 12:38 pm
Filed under: Cooking, Random Facts

Lazy Sunday afternoons. Top Chef on T.V. Cooking adventures in my own kitchen. Yesterday evening after watching Top Chef and thinking about seasonal foods, I decided to use the savory pumpkin April cooked down last week to make some homemade pumpkin ravioli in a sage brown butter sauce.

pumpkin-ravioli

Pasta Dough: I checked our freezer and sure enough I had some leftover whole wheat pasta dough left back from when I made the two squash lasagnas. While the pasta dough is best freshly freshly made, I’ve found that it’s still pretty damn tasty if you freeze half the batch and thaw it out to use again at a later date. While I spend a lot of time cooking, there are still plenty of short cuts I like to take advantage of.   I rolled the dough out to a 6 setting on the Atlas pasta maker.  This is one less than the thinnest setting capable of my machine, so pretty thin, but not the maximum.

pravioli1

Filling: I mixed about 1 1/2 cups of cooked pumpkin (April cooked a couple of pumpkins down 2 or 3 weeks ago) with 1 cup of ricotta cheese. Flavored it with 1/2 t nutmeg, 1/4 t ground cloves, 1 tsp salt and a couple turns of black peppercorns.   Place about 1T of filling on the rolled pasta.  Wet the edges around each dollop with water and place a second rolled sheet on top.

pravioli2

 

Press around each dollop expelling as much air around each ravioli filling piece before sealing.  You want to keep as much air as possible out.  Once they are sealed cut them with a pastry wheel to give them that scalloped edge.

pravioli3

 

Cook. One of the best things about fresh pasta is that it takes mere minutes to cook, sometimes not even a full one!  Put the ravioli into boiling water, they’ll coem to float when they are done.

Eat!

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