February 23, 2006
Pumpkin and Sage Ravioli

pumpkinsageravioli2_jf.jpgIf you’ve got a place near you that sells fresh pasta sheets, there’s no reason not to be making your own ravioli. The owner of the shop that I go to says I should try making the pasta myself (going against his business plan), but I don't have a pasta machine and while I could go the rolling pin route, I don't feel the need to make the pasta myself because well, that's why we have division of labor right? If his stuff wasn't so fresh, I might take on a DIY project.

Because of the size of the sheets I get, folding them over is best. If they were smaller I could use one for the bottom and one for the top. I tried that first but they were just too big. Experiment with the first few and it'll be obvious which way you want to go. This is a crowd pleaser with the appearance of gourmet but (lucky for you) quick and hard to mess up.

This filling is slightly modified from one of my favorite cookbooks, The Essential Vegetarian Cookbook.

Pumpkin and Sage Ravioli

500 g pumpkin, peeled and cut into chunks
¼ t nutmeg
about 30 sage leaves
¼ c (or maybe a little less) macadamia nuts, crushed into tiny bits
Parmesan cheese

Preheat oven to 350F/180C. Place pumpkin on oiled baking tray and cook for 1 hour or until tender. Let cool a bit and remove skin.

While pumpkin is roasting, chop up those nuts. Use a glass jar, an 8" pan, coffee bean grinder, whatever you like. I tend to finish them off with a knife to get the bits really small.

Place pumpkin in bowl with nutmeg and mash with a fork. Mix in nuts, and salt and pepper to taste.

Lay out a piece of pasta and put one sage leaf in the middle. Put a heaping teaspoon of the pumpkin mixture on top of the sage leaf. Orient the pasta like Washington D.C. (that's a totally reasonable cooking instruction) and brush (I find that my index finger works as good as any brush) the NE and NW edges with water (some folks use eggwash here), fold over the pasta and press down gently yet firmly to seal.

pumpkinsageravioli1_jf.jpg

Bring large pot of salted water to a boil and drop in the ravioli 4 or 5 at a time. Cook for 4 minutes (unless your pastaría tells you otherwise).

Top with your favorite sauce. Butter is common, but I prefer tomato sauce, a simple one so as not to distract from the flavorful ravioli guts innards filling.

Hey, don't forget to finish it off with the parmesan cheese (like I forgot, see picture). If you can get it (I'm sure I'm in the minority there), go ahead and use the Parmigiano-Reggiano, which is not the same thing. I like to serve this with a Pinot Noir and some Verdi.

Serves 2-3.

Note: This can be made several hours in advance. Refrigerate in layers between sheets of greaseproof paper to prevent sticking.

Posted by Justin in Bogotá at February 23, 2006 8:00 AM | TrackBack Print-friendly version
Comments

man, you're going in a dangerous direction with that whole "division of labor" argument...

this looks delicious, easy, and classic.

Posted by paul on February 23, 2006 at 8:41 AM

Nice recipe....

I just wanted to add that making ravioli from scratch, if you have a pasta machine - is surprisingly easy. Much easier than making pasta (it gets pretty messy laying all the ribbons around to dry).

But, if you don t have a pasta machine, and don t have a nice place to buy fresh pasta sheets, go for won ton skins. I know, I know, not the same, not traditional, but it works great too...

(Love your blog.... thanks for keeping it going!)

Posted by SallyBR on February 23, 2006 at 8:55 AM

We've been kicking around the idea of getting a pasta machine, but I can't decide what kind I want and it seems like just another thing taking up space on the counters. Maybe I should get the one that an attachment to the KitchenAid mixer? That means I need to get the mixer itself, however. We made pasta last summer with friends and it was lots of fun (then again, they're Italian and always fun around food).

Posted by Justin on February 23, 2006 at 9:30 AM

A manual pasta machine is a joy. I've always thought those attachments were kind of silly, myself. You don't have as much control over your pasta rolling.

I'm sure we'll now be innundated with reasons why the mixer attachments aren't silly.

Personally, I have, use, and highly recommend an Imperia pasta maker. It works well and has a couple of preset noodle cut sizes, and it's under $50.

Now a pasta EXTRUDER attachment, I might be able to get behind. I'd love to be able to make me some ziti.

Posted by barrett on February 23, 2006 at 11:04 AM

even if you can't buy pasta sheets, you can usually find wonton and gyoza wrappers in either the refrigerated case or the produce section of most supermarkets.

Posted by jen on February 23, 2006 at 2:29 PM

Handcrank pasta machines are great (ours is like the one Barrett linked to). I've had pasta made with the electric kind and it's not nearly as good. The beauty of the handcrank version is that you can make sure the gluten is really developed properly. The electric kind can't feel the pasta to tell when it's time to start rolling at the next level.

-Elizabeth

P.S. And wonton wrappers do work. We used those when we wanted to make ravioli when we were visiting my parents-in-law

Posted by ejm on February 28, 2006 at 7:14 AM
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