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Pumpkin Ravioli With Saffron Pasta And Pecan Sage Brown Butter
Filling... Mix the ricotta, pumpkin, salt, nutmeg, and the minced zest of the lemon. Add half of the beaten egg, reserving the remainder for egg wash, later. Refrigerate this filling while you make the pasta. Pasta… Make a well in the middle of the flour, in a large bowl. Add the eggs, and the saffron. With a fork, beat the eggs, and begin incorporating the flour into them. Mix until using . . .
Prep Time: 01:00
Cook Time: 00:20
for the filling.
1 cup pumpkin puree (link to make your own above)
1 cup ricotta cheese
1/2 teaspoon salt (i used apple wood smoked salt, cause i’m fancy, like that)
1/2 teaspoon nutmeg
1/2 an egg (save the remainder! )
for the pasta…
1 1/2 cups flour (ap organic white, or semolina)
3 eggs 2 pinches of saffron
for the sauce…
1/2 cup chopped pecans
4 tablespoons butter
8 sage leaves, chopped (used dry here, because late december)
1 lemon, juice only
salt to taste
2Mix the ricotta, pumpkin, salt, nutmeg, and the minced zest of the lemon.
3Add half of the beaten egg, reserving the remainder for egg wash, later.
4Refrigerate this filling while you make the pasta.
6Make a well in the middle of the flour, in a large bowl.
7Add the eggs, and the saffron.
8With a fork, beat the eggs, and begin incorporating the flour into them. Mix until using the fork becomes stupid, and switch to your hand.
9Knead the dough until it comes together, and seems homogeneous.
10Wrap and chill for 20 minutes.
11On a floured board, cut the dough into 4 equal pieces. Keep waiting pieces covered until in use.
12Roll the first piece through your pasta machine set at #1 (widest gap). Fold the resulting nightmare in half, and run it again at the same setting. Repeat until at least seven folds have been made, and the width of the dough is the same as the width of the rollers (it’s about to get longer, but not wider, and we will need all of the width).
13Roll the dough on each smaller setting (2,3,4, etc.) until its been rolled down to #6. Repeat these steps with the second piece of dough. Keep your work surface lightly floured, so the pasta doesn’t stick.
14Once you have two sheets, trim the wonky ends of both, letting one stay an inch longer than the other.
15Brush the shorter one with egg wash (made by beating a splash of water into the half egg left over from the filling).
16Grab your filling, and dab teaspoon sized lumps, in two rows, on the egg washed pasta. Try to keep the pasta clean, with distinct blobs of filling. Space these evenly down the sheet.
17To add the top sheet, lay it over the filled sheet, gently. Trapped air is our enemy, here. Gently press the top sheet down the center line, between the filling blobs. Now, working from the center line out, press the top sheet down between each blob. Finally, seal the outer edges.
18Using a ravioli cutter, trim the outer edges, then cut the ravioli apart, right down the center lines. Transfer these to a heavily floured, paper lined sheet pan. Repeat with the remaining dough. Trimmed ends can be re-rolled to get about four extra ravioli.
19Layer ravioli on the sheet pan, flouring the tops, when adding a new course of paper. Refrigerate, uncovered, until ready to cook.
20To cook you ravs, fill a large pot with water and a big pinch of salt. Set it to boil. Add half of the ravioli. When it returns to a boil, set a timer for 5 minutes. Gently stir and flip the ravioli, from time to time.
22While this first batch is cooking, make your sauce. In a pot, melt the butter over medium high heat.
23Add the pecans. Cook until the butter just starts to brown.
24Kill the heat, and add the sage and the juice from that lemon we zested for the filling. Salt to taste.
25Remove the finished ravioli to a serving dish with a spider strainer, or slotted spoon. When the water comes back to a boil, cook the rest of the pasta. Spoon half of the sauce over the first batch, and the rest over the second. Enjoy!
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