A perfect and classical combination that always pleases. Good homemade pasta dough is not hard to prepare and is so good that you will make it again and again. To save time, prepare the pumpkin filling the day before and keep it refrigerated.
- 2 cups all-purpose flour, approximately
- 3 eggs
- 2 tsp salt
- Flour to dust
- 2 tbsp Truly Grass Fed unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, grated
- 14 oz kabocha pumpkin, peeled, seeded, and finely diced
- 1/3 cup water
- salt and nutmeg, freshly ground
- 5 tbsp butter
- 6 sage leaves, coarsely chopped
- 1 tsp honey
- 1 cup nuts, coarsely chopped
- 4 oz aged cheddar cheese, grated
- For the pasta dough, place flour, eggs, and salt into the stand-mixer bowl. Using the hook, stir to combine and, when mixed, adjust to medium speed and knead for about 10 minutes until a smooth and elastic dough forms. Wrap the dough in plastic film to avoid drying and rest at room temperature for 30 minutes.
- For the filling, heat the Truly Grass Fed unsalted butter in a medium saucepan, add the onion, and wait until lightly golden. Stir in garlic, and when fragrant, add the pumpkin dices, salt, and nutmeg to the pan. Add water and cook over low heat until pumpkin pieces are very soft and dry. If needed, cook over high heat for 2 minutes to release any moisture. Adjust salt and nutmeg, transfer to a bowl and refrigerate for 30 minutes.
- Dust a medium-size ravioli frame with flour and set it aside. Dust with flour on the working surface. Set pasta machine according to manufacturer’s direction.
- Divide pasta dough into 4 equal pieces. Flour the first piece of dough and pass through the pasta machine according to the manufacturer’s direction until you obtain a super thin pasta dough sheet (about 25”).
- Cut a rectangle of dough a little longer and wider than the frame. Place it over the frame and lightly press with your fingertips to adjust it into all hollows. Fill each hollow with ½ to ¾ tsp of the pumpkin purée. Place another rectangle of dough on top and firmly press with your fingertips to seal and gently press with a rolling pin to score. Invert frame onto a floured surface and gently tap to unmold the ravioli. Make the same process with the remaining dough.
- Heat about 4 L (1 gal) water in a large stockpot to cook pasta.
- Use a large sauté pan to prepare sage butter and assemble ravioli. Heat butter and sage leave and wait until fragrant. Add nuts and toast for 30 seconds. Turn off the heat.
- When water boils, gently drop about 1/3 of the ravioli and stir to prevent them from sticking. Cook for about 3 minutes, until “al dente” (they start floating when ready).
- Using a slotted spoon, transfer cooked ravioli to an unheated butter sage pan and gently stir to coat.
- When all ravioli batches are cooked, turn on the heat to reheat for 1 to 2 minutes, sprinkle with cheese, and serve immediately.