Maybe you love pasta. Maybe you love pumpkin. ‘Tis the season, after all.
Well for all of you pasta & pumpkin lovers, we thought we’d do something extra special for you today. We are lacing homemade pasta dough with pumpkin puree, then creating ravioli stuffed with lemon, cauliflower & ricotta. I mean yummmm, right???
Don’t forget to watch our video to learn how to make this Pumpkin Pasta Dough yourself!
The dough gets divided into four equal parts. Reserve three and work with one at a time.
Once dough is rolled out, make filling (see video) and set aside.
Watch our live video tutorial on our Facebook page today or scroll down to see it here. We’ve included the recipe, so grab these ingredients (mostly pantry staples) and get started!
https://www.facebook.com/getvie/videos/2198184343726560/
Old Faithful: our favorite non-electric, Italian pasta maker.
Ravioli-making in three stages…
Ready for the oven!
Pumpkin Pasta Ravioli with Lemon-Cauliflower-Ricotta Filling
Prep
Cook
Total
Yield 1 lb
Heaven on a plate, and perfectly timed to coincide with the season's best produce. If you think you can't make homemade pasta, think again folks! It's as easy as 1-2-3.
Ingredients
For the pasta
1/2 can pumpkin puree (plain, unflavored)
2 1/2-3 1/2 cups flour
2 eggs + 2 egg yolks (reserve whites)
1 tsp salt
1/2-1 cup water
For the filling
1 pkg riced cauliflower, pulsed even more in a food processor or blender until finely ground
1 16 oz container whole milk ricotta
2 eggs
2 lemons, zested and juiced (reserve juice for sauce)
1 tsp each salt and pepper
1 pinch nutmeg
For the sauce
1 stick butter
1 bunch fresh sage leaves
salt and pepper to taste
1 wedge parmesan cheese
Instructions
For the pasta
- In a food processor or kitchen aid mixer (or just regular old bowl), combine all pasta ingredients minus water and mix until smooth. In the food processor or stand mixer this can take 5 minutes, or longer by hand. If mixture looks crumbly and dry, add a little water at a time until it comes together and is smooth and elastic (like a baby's bum). *Reserve the extra 1 cup of flour to use if the mixture is too wet.
- Shape dough into a ball and wrap in plastic tightly. Press into a disc and place in the fridge for at least two hours. This can be done the day before.
For the filling
- Combine all ingredients but lemon juice and set aside until pasta dough is ready.
- Once pasta dough has rested, remove plastic wrap from disc and slice into four equal portions. Roll out dough into thin sheets (watch the video for this step!).
- Fill with 1 tsp of filling, pinch ravioli squares to enclose filling and repeat until you've got enough ravioli to eat! Depending on how big you make them, you'll want 4-6 per person.
- Cover pasta with a damp towel while you shape and fill the ravioli.
- Preheat your oven to 350 F.
- Place finished ravioli in an oiled baking dish, top with lemon juice, butter, parmesan, and whole sage leaves and bake for 25 minutes, or until ravioli is golden brown.
For extra sauce
- While pasta is cooking, make your quick sauce by combining extra butter, lemon juice and sage leaves (left whole) to a small saucepan or skillet. Set over medium-low heat and slowly melt butter while sage leaves crisp up and become slightly translucent.
- Taste sauce and add salt and pepper as desired.
- Serve ravioli warm with sauce drizzled over top and freshly grated parmesan cheese.
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