Pumpkin Ravioli

Now that the cooler weather has arrived, we ramp up the macaroni making.  Reason being that the pasta dough is much easier to handle without the humidity and we eat lighter and in the summer months.   Pumpkin Ravioli is such a welcome feature to our autumn repertoire.  Keeping the sauce on the simple side will allow for the pumpkin flavor to come through.

Pasta

• 2 c flour
• 3 large eggs
• 1 t olive oil
• 1 t salt

In the bowl of a food processor with the plastic dough blade or kitchen aid with a dough hook, mix all ingredients until combined.  Remove from the bowl and knead dough on a lightly floured board for a couple of minutes.  Place in a bowl greased with a little olive oil and flip to coat both sides.  Cover with plastic wrap and set aside.   Any pasta dough remaining can be cut into any shape to be dried and enjoyed later.

Filling

• 10 ozs pumpkin puree or canned pumpkin
• ½ c ricotta cheese
• ½ c parmesan cheese, freshly grated
• ½ t salt
• ¼ t black pepper
  

 Mix all ingredients in a bowl until well combined and set aside.

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Take a piece of the pasta dough and process through a pasta machine (or roll out with a rolling pin) until thin and in a rectangle shape about 12 inches long by 5 inches wide.  Starting 1 inch in and 1/2 inch from upper edge of the dough, place 2 t of filling in 2 inch increments.  Flip the lower half of dough over the upper half, covering the filling.  Press the edges and in between the ravioli.  Cut with a ravioli cutter or knife and place on a baking sheet lined with waxed paper.  Set aside and continue until all filling is used.

A brown butter sauce is a great choice for pumpkin ravioli.  Place a stick of butter in a large skillet over medium heat and cook until it begins to brown, about 2 minutes.  Turn off sauce.

Bring a large pot of salted water to a boil and cook half of the ravioli.  Cook until al dente, remove with a large slotted spoon and place in the skillet with the brown butter sauce.  Repeat with the remaining ravioli.  Sprinkle with some fresh chopped parsley and serve.