P and I threw these homemade ravioli together, believe it or not, on a weeknight for dinner. Normally I would never attempt fresh pasta for a weeknight supper, let alone fresh stuffed pasta, but many hands make light work, and this was a savory, seasonal meal. (it didn't hurt that the pumpkin had been roasted and pureed beforehand and was waiting in our freezer.)
Scoops came to the rescue once again! We discovered that the cookie scoops I purchased in multiple sizes are the perfect way to neatly and evenly distribute your ravioli filling. Yeah!!
Once briefly boiled, the ravioli were given a run through some brown butter and sage and sprinkled with roasted pumpkin seeds. Super Yum.
1 3/4 C. flour
Pinch of salt
Standard fresh pasta procedure: form flour (and salt) into a mound and make a crater in the middle. Add lightly beaten eggs and incorporate into flour with a fork. Once you've taken that as far as it can go, use your hands to incorporate, and knead dough for 10 minutes. If dough is overly dry and won't hang together, add water in small increments. Form into a ball and cover with a damp cloth for 15-20 minutes to rest.
About 1 1/2 C. pumpkin (roasted and pureed)
1/2 C. ricotta
1/4 C. parmesan, Romano, Locatelli, etc.
Black pepper to taste
4-6 fresh sage leaves, chiffonaded or minced
Few strips of lemon zest, minced
Mix it all together!
Roll out the pasta with a pasta machine with the final roll at the thinnest setting. Scoop filling onto half of sheet, brush sheet lightly with water and cover with other half of dough. Cut with a ravioli stamper, or cut and crimp with a fork.
Boil ravioli for 4-6 minutes or until pasta is al dente.