This time of year, pumpkin is everywhere, so why not add it to your ravioli, savoring the scents and delights of the season! Want to try your hand at making your own ravioli? Recipe developer Kenan Hill has created a delightfully easy recipe for Pumpkin Ravioli using the Fonde Ravioli Rolling Pin.


Pumpkin & Parmesan Ravioli with Rolling Pin 1

Pumpkin Ravioli Recipe

Ingredients

For the pasta dough:
1 cup all-purpose flour
1 cup semolina
1 teaspoon salt
4 large eggs + 2 yolks (“Mom” prefers cage-free)
water

For the filling:
2 cups pumpkin puree (how to make your own)
1/2 cup parmesan cheese, freshly shredded
1 large egg (“Mom” prefers cage-free)
2 cloves garlic, finely grated or pressed
1 teaspoon salt
1/8 tsp cayenne pepper (optional)

For the sauce:
6 tablespoons (3 ounces) butter (“Mom” prefers organic)
2 tablespoon fresh sage, chopped
Juice of 1 lemon (about 3 tablespoons)

Preparation

Make pasta dough:
1. Mix together flours and salt, then create a well in the center (either in a bowl or on a countertop). Add eggs to well, scramble with a fork, and gradually incorporate flour into eggs. Continue stirring in flour, adding water if necessary, until it is almost all together. Turn dough out onto a floured surface if using a bowl.
2. Knead dough for about 5 minutes or until dough is smooth. To knead, press dough with heel of hand, fold in half, rotate 90 degrees, then repeat. Dough should be somewhat tacky. Add flour to surface and/or dough if it is too sticky, and/or use a spray bottle to add more water if dough is too dry. When kneading is complete, wrap dough tightly in plastic wrap and set aside to rest for at least 30 minutes to one hour.

While dough rests, make filling:
1. Combine all filling ingredients. Set aside.

Roll dough:
1. Cut dough into quarters and cover 3 of the pieces to keep them from drying out while you roll.
2. If using a machine, start rolling dough with the widest setting and work thinner one setting at a time. Roll until you can see through the dough when held up to a light, usually the second thinnest setting. Fold in half (short end to short end) and roll again. Set rolled dough aside, covering with a clean kitchen towel or plastic wrap. Repeat with other pieces of dough.
3. If rolling by hand, flour a large cutting board or countertop. Use a pin (or a wine bottle in a pinch) to roll dough into an oblong piece. Dough should be thin enough to see the pattern on your countertops. Cover rolled dough and repeat with other pieces of dough.

Fill ravioli:
1. If using a ravioli rolling pin, such as the Fonde Ravioli Rolling Pin, lay one sheet of rolled dough on a surface sprinkled with flour or semolina. Spread half of the filling on the dough, leaving a 1-2 inch border on the sides and about 4 inches at the far end (where you’ll stop rolling). Lay another sheet of dough on top of the filling, gently pressing out as many air bubbles as possible. Line up rolling pin at one end, then firmly press and roll. Cut pockets apart with a fluted ravioli cutter, pizza cutter, or sharp knife. Place formed ravioli on an upside down baking sheet or flexible cutting board sprinkled with semolina (to prevent sticking). Repeat with other sheets and remaining filling.
2. If using a ravioli tray, cut rolled sheets down to slightly larger than the tray. Place one piece of dough on the tray. Gently press dough into indentions, then spoon filling into holes. Place another sheet of dough on top, gently pressing air bubbles as you lay it down. Roll a rolling pin across tray to seal pockets. Flip tray to turn dough out. Cut pockets apart with a fluted ravioli cutter, pizza cutter, or sharp knife. Place formed ravioli on an upside down baking sheet or flexible cutting board sprinkled with semolina (to prevent sticking). Repeat with other sheets and remaining filling.

Make sauce + cook ravioli:
1. Put a large pot of water on to boil.
2. Heat butter over medium to medium-low heat in a light colored pan (this helps you see when it browns). Butter will first foam, then it as the foam subsides, it will begin to brown and smell nutty. After it starts to brown, add chopped sage. Remove from heat and carefully add lemon juice (it will splatter). Set aside.
3. Generously salt boiling water, then cook ravioli in batches. Add ravioli to water, stirring to keep from sticking to bottom. Simmer for 3-5 minutes or until ravioli float to top and are tender. You can test the doneness by taking one out and cutting off the corner to taste.
4. As you remove ravioli from water with slotted spoon, add to pan with brown butter sauce and toss to coat.
5. Serve hot with additional shaved parmesan, if desired.

Notes:
● Extra ravioli can be refrigerated for one day, or frozen for at least a month. To freeze, place ravioli in a single layer on a baking sheet covered with semolina or corn meal. Freeze for at least 1 hour, then move frozen ravioli to a freezer bag (remove as much air as possible to prevent freezer burn). Cook from frozen, increasing cook time by 1-2 minutes.
● Extra filling can be stored in the fridge in an airtight container for a few days.

*Recipe and images courtesy of Kenan Hill, recipe developer for Repast Supply Co.*

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Watch how perfect ravioli is made every time with the Fonde Ravioli Rolling Pin: https://youtu.be/NvMqJN577_U