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