Pumpkin Ravioli--A New Fall Favorite

October 30 2009
Posted in Recipes - Southern Oregon Recipes

Use wanton wrappers as a shortcut! Photo by: Kristen Lyon

This ravioli recipe comes from the kitchen of Kristen Lyon, a Southern Oregon personal chef. If you thought making your own ravioli was too complicated, read on for her sneaky trick that's practically guaranteed to make this a house favorite, even on busy nights.

2 cups baked fresh pumpkin, or other winter squash, seeds removed

2 Tbsp butter

1 shallot

1 Tbsp dark brown sugar

1 tsp salt

1 dash white pepper

1/8 tsp cayenne pepper

1/8 tsp fresh nutmeg

½ tsp curry powder

Directions

Puree the cooked pumpkin in a blender or food processor until smooth, reserving the extra pumpkin for other recipes (freeze extra in zip lock bags). Place in large bowl.

Melt butter in small sauté pan over medium-high heat and add chopped shallots. Cook until soft and translucent. When done, add to pumpkin mixture and blend well.

If time is limited, substitute wonton wrappers for fresh pasta. For the more adventurous cook, try your hand at making fresh pasta dough using the following recipe.

2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

3 large eggs, plus 1 for egg wash

2 tablespoons extra-virgin olive oil

Cornmeal, for dusting

Directions

To make the pasta dough: In a standing mixer fitted with dough hook*, combine the flour and salt. Add the eggs, one at a time, and continue to mix. Drizzle in 1 tablespoon of olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on a clean, dry work surface and knead the dough until elastic and smooth; this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half. Cover and reserve the piece you are not using immediately to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and roll the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop one generous tablespoon of filling on 1/2 of the pasta sheet, each about 2-inches apart.

Filling the Pasta

Fold the other 1/2 over the filling like a blanket. With a small cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tines of a fork to make a tight seal. Dust a sheet pan lightly with cornmeal and place the freshly made raviolis on the tray. Air dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Serve the ravioli with your favorite sauce.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.