Pumpkin Ravioli – October 2018 980 News

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Additional Instructions:
1 small pumpkin or butternut squash
2 Tbsp. Extra Virgin Olive Oil
½ C. Grated Parmesan
½ tsp. nutmeg
2 Tbsp. Balsamic Vinegar
Kosher salt and fresh ground pepper to taste
8 Tbsp. Unsalted Butter
8 Fresh Sage Leaves

Pasta dough
4 extra-large eggs
3 ½ – 4 cups all-purpose flour
½ tsp. extra virgin olive oil

Dough Mound
3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and olive oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. At this point start kneading with both hands, using the palms of your hands. Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. The dough should be elastic and a little sticky. Wrap and allow to rest for 30 minutes.

Cut the squash in half, remove the seeds, drizzle with olive oil, and place on a baking sheet. Roast for 25-35 minutes or until the squash is very soft. Remove from the oven, let cool, and scoop out the flesh from the skin.

In a large bowl, combine the cooled squash, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.

Roll out the pasta dough to the thinnest setting on your pasta machine and cut out circles with a biscuit cutter. Carefully spoon about a tablespoon of the filling onto the center of the dough. Press edges together to seal. Place ravioli in lightly boiling water until they float.

Brown Butter Sauce:
Melt the butter in a 12-14 inch saute pan until it foams and subsides. Add the nuts and slowly stir. When nuts are fragrant add raviolis and sage. Season to taste. Finish with parmesan if desired.

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