Pumpkin Ravioli
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1 cup roasted pumpkin puree
- 1/2 cup whole milk ricotta cheese
- 1/4 cup grated Parmigiano-Reggiano
- 2 tbsp fresh sage, finely chopped
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 tbsp unsalted butter
- 3 cloves garlic, thinly sliced
- 12 fresh sage leaves
- 1/4 cup grated Parmigiano-Reggiano for finishing
Instructions
- Make pasta dough by mounding flour on a clean surface, creating a well in the center. Add eggs and olive oil to the well, then gradually incorporate flour using a fork until shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 20 minutes.
- While dough rests, combine pumpkin puree, ricotta, 1/4 cup Parmigiano-Reggiano, chopped sage, nutmeg, salt, and pepper in a bowl. Mix thoroughly until filling is uniform; set aside.
- Roll out dough to a thin sheet using a pasta machine, working to the thinnest setting. Lay sheet on a lightly floured surface and cut into 3-inch squares using a sharp knife or pastry wheel.
- Place 1 tbsp filling on half of each square, leaving a 1/2-inch border. Fold each square diagonally in half, pressing edges firmly to seal. Press sealed edges with the tines of a fork for a decorative seal.
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil. Working in batches of 8-10 ravioli, gently drop into boiling water. Ravioli will sink, then float to the surface after 2-3 minutes. Continue cooking for 2 additional minutes after floating, then remove with a slotted spoon to a paper towel.
- While ravioli cooks, melt butter in a large skillet over medium-low heat. Add sliced garlic and whole sage leaves, cooking for 3-4 minutes until garlic is golden and sage is crispy. Do not brown the butter.
- Transfer cooked ravioli directly to the butter sauce, gently tossing to coat. Divide among four bowls, drizzle with sauce from skillet, and finish with freshly grated Parmigiano-Reggiano and cracked black pepper. Serve immediately.
Inspired by Tony Priolo’s winning pumpkin ravioli. This is a plausible recreation, not the chef’s original recipe.