Pumpkin season is in full swing! In addition to your favorite soup, muffins or pie, you can also prepare a great homemade pasta with pumpkin filling. Here is the recipe. And if you make more pumpkin puree and freeze it for your stash, next time cooking will literally be a flash affair. Ingredients for the dough: (12 ravioli, if you want to make 24 ravioli, double the quantity)approx. 170 g flour 1 egg50 ml warm water ¼ tsp saltFor the pumpkin filling for the ravioli (for 24 ravioli): 300 g pumpkin (or 250 g canned pumpkin puree)2 tbsp brown sugar ⅛ tsp ground nutmegsalt and pepper For the butter sauce: 120 g butter2 ½ tablespoons balsamic vinegar1 ½ tablespoons brown sugar¼ cup pecans, toasted, chopped (the vinegar can be replaced with a few fresh sage leaves, which go perfectly with the pumpkin see below) Parmesan cheese for sprinkling (not necessary) Homemade Pumpkin Ravioli with Butter Sauce and Savory How to prepare the dough for ravioli: 1. Whisk the water with the egg. In a bowl, combine the flour and salt, add the water-egg mixture together and mix until well combined. Knead the dough until it has a good texture and is firm. It shouldnt stick to your hands, but it shouldnt be too dry either. 2. Form the finished dough into a ball and wrap in cling film. Let the dough rest at room temperature for approximately 1 hour. This will allow the gluten to work. This batch of dough will make 12 large square ravioli. Multiply the amount of ingredients as needed. How to prepare pumpkin filling: 1. If the canned pumpkin puree is too watery, you dont want to drain the excess liquid in a strainer. 2. In season it would be a shame not to use fresh pumpkin, hokkaido or butternut squash is ideal. You have two options you can cut the pumpkin into cubes, boil for about 20 minutes, drain and blend when cool. Or you can cut the pumpkin into larger pieces, put it on a baking tray lined with baking paper, lightly drizzle with olive oil and bake in an oven heated to 180-200 °C. It will also be ready in about 20 min., then blend it with a stick blender into a puree. 3. Mix the pumpkin puree with brown sugar and nutmeg. Season with salt and pepper. How to make pumpkin ravioli: 1. Unwrap the dough from the foil and divide into 2 equal parts. Sprinkle the work surface with flour. Roll out each part of the dough into a thin sheet. You can also lightly flour the top to prevent the dough from sticking to the roll. Lift the dough a few times while rolling to make sure it does not stick to the work surface, and flour it more if necessary. 2. Spoon a dollop of the flavoured pumpkin puree onto one sheet at regular intervals. The filling should not be too much or too little. Then place a second sheet of pastry over the top and press carefully with your hands around each pile. Separate the ravioli with a slotted spoon and press the edges firmly together. You can also use a crimping tin or a large mould to fill all 12 ravioli at once. 3. Cook the finished ravioli in a large pot of salted water for approximately 5 minutes. OUR TIP: You can also make ravioli for stock. If you dont use them right away, put them raw on a plate or tray in the freezer. Once they are firm, transfer them to a plastic bag and store in the freezer until you need them. How to prepare the butter sauce: 1. Toast the pecans for 10 minutes, being careful not to let them burn. Let them cool and then chop them finely. 2. Melt the butter in a large skillet, heat until it starts to brown slightly, about 4 minutes. Do not overcook! Remove the pan from the heat, stir in the balsamic vinegar and brown sugar. 3. Add the cooked ravioli to the hot butter sauce and spoon over the ravioli, coating them nicely in the sauce. Transfer to plates. Sprinkle with chopped toasted pecans, sprinkle with Parmesan cheese to taste and serve immediately. OUR TIP: You can also make the butter sauce with sage heat the butter, add a few chopped fresh sage leaves, toasted nuts or pumpkin seeds and let it foam.The post Pumpkin ravioli with butter sauce first appeared on WeAreCrafting.com.
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