Serve Up Pumpkin-Gorgonzola Ravioli for an Elegant Fall Dinner
Fresh pasta sheets are the secret to easier homemade ravioli. It makes assembling them so simple it shouldn't be allowed—and you end up with a homemade pasta that is dozens of times tastier than the store-bought stuff.
We've included instructions here for making your own pumpkin puree (from sugar pumpkins , which are are smaller, softer, and sweeter than their carving cousins), but you can use the canned stuff on a busy weeknight, and end up with an elegant dinner on a Wednesday if you want. How fun is that?
Yields: 4-6 servings
Prep Time: 1 hour
Total Time: 1 hour 40 mins
Ingredients
1 1/2 c.
Fresh Roasted Pumpkin Puree, recipe following,
or canned pumpkin puree
1 oz.
Gorgonzola, crumbled (about 2 tablespoons),
at room temperature
1
large egg
Kosher salt and freshly ground black pepper
5
(5 1⁄2 by 15 1⁄2 inches) fresh pasta sheets (about 1 1⁄2 pounds)
Olive oil, for baking sheet
1/2 c.
(1 stick) unsalted butter
12
fresh sage leaves
2
cloves garlic, chopped
Directions
Combine pumpkin puree, Gorgonzola, and egg in a blender. Blend on medium-high speed until smooth, about 20 seconds. Season with salt and pepper.
Lay out 1 pasta sheet on a work surface. Cut pasta into 10 squares with a pastry wheel or knife. Spoon 2 to 3 teaspoons filling onto 5 squares. Using your fingers, wet outside edges of squares. Top with remaining squares, pressing to seal edges and remove air bubbles. Repeat with remaining pasta sheets and filling.
Bring a large pot of salted water to a boil. Lightly grease a large rimmed baking sheet. Cook ravioli, in batches, just until done, 3 to 4 minutes. Transfer to prepared baking sheet. Reserve 1/4 cup pasta water.
Melt butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 4 to 6 minutes. Add sage and garlic. Cook until fragrant, about 1 minute. Add pasta and reserved pasta water and toss to coat. Season with salt and pepper. Serve immediately.
Fresh Roasted Pumpkin Puree:
Cut 1 (2- to 3-pound) sugar pumpkin in half; remove seeds and strings. Place on an aluminum foil-lined rimmed baking sheet. Brush cut sides with 1 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Bake at 375°F until tender and cooked through, 35 to 40 minutes. Cool before scooping out the flesh and pureeing. Makes about 3 cups.
How to Cut Up a Sugar Pumpkin: Start by removing the stem. (The skin is edible but, if desired, peel with a Y-shaped peeler.) Place the pumpkin, stem or root side down, on a cutting board, and use a sharp knife to cut in half vertically. With a sharp-edged metal spoon, scrape out the seeds and strings. Cut into desired size slices or cubes.
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