Last week I was complaining that I was cold, and someone responded to me so naturally, "You need to eat some pasta!" I thought it was funny because I love pasta, but I never eat it, and after she made that comment, I continued to crave it. I have been wanting to try to make my own pasta for some time now, but I have continued to put it off due to the amount of effort I thought it would take. It was actually much easier than I had ever imagined (like most kitchen conquests), and once I learned how to make the dough, I cut it into ravioli squares rather than pasta. These squares can be stuffed with anything you want!
Usually, when i think of raviolis, an image of cheesy pasta covered in a red sauce comes to mind. I wanted to make a more light and seasonal variation of raviolis. The flavors inside this were inspired by a bisque I made last fall using the same combination of flavors. I didn't want to mask the taste of the pumpkin and fresh herbs with a heavy sauce, so I just used a brown butter sauce with brown sugar caramelized into it. You could substitute the sugar with additional herbs for a more savory sauce.
YIELDS
about 12 raviolis
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups unbleached flour
- 1/2 cup + 1/4 cup water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon crushed black pepper
- 1/2 can pumpkin puree
- 1/4 cup fresh sage leaves
- 1/8 cup fresh rosemary
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 4 teaspoon brown sugar
- 5 tablespoons vegan butter
- handful arugula
- to top pecans
Directions
1. Add the flour into a large mixing bowl. Make a little hole in the center of the flour so you can pour in the water, oil, salt and black pepper.
2. Slowly stir the liquid and let the flour fall into it, letting more flour fall into the liquid as you go. Continue to mix the dough until a ball forms, and it is solid enough to knead with your hands. Knead for about 5 minutes.
3. Cover with saran wrap or a damp kitchen towel and let rise while you prepare the stuffing.
4. Pour the pumpkin, sage, rosemary, cinnamon, nutmeg, ginger, and 1 tablespoon of the brown sugar into a blender. Blend until smooth.
5. Roll out the dough on a floured surface until very thin. To cut out the shapes of the ravioli, I used the cap to a jelly jar, but you could use cookie cutters or whatever works.
6. Cut out a top and bottom to each ravioli. Put a spoonful of filling on the bottom layer. Wet the edges of the two pieces to stick them together, and then squish the edges with a fork to make them hold.
7. Bring a pot of water to a boil. Boil raviolis for about 10 minutes or until firm.
8. Add the vegan butter and 3 tablespoons of brown sugar to a sauté pan and sauté for about 5 minutes or until it is thickened and a little browned.
9. Serve raviolis over a bed of arugula, topped with the butter sauce and pecans.
2. Slowly stir the liquid and let the flour fall into it, letting more flour fall into the liquid as you go. Continue to mix the dough until a ball forms, and it is solid enough to knead with your hands. Knead for about 5 minutes.
3. Cover with saran wrap or a damp kitchen towel and let rise while you prepare the stuffing.
4. Pour the pumpkin, sage, rosemary, cinnamon, nutmeg, ginger, and 1 tablespoon of the brown sugar into a blender. Blend until smooth.
5. Roll out the dough on a floured surface until very thin. To cut out the shapes of the ravioli, I used the cap to a jelly jar, but you could use cookie cutters or whatever works.
6. Cut out a top and bottom to each ravioli. Put a spoonful of filling on the bottom layer. Wet the edges of the two pieces to stick them together, and then squish the edges with a fork to make them hold.
7. Bring a pot of water to a boil. Boil raviolis for about 10 minutes or until firm.
8. Add the vegan butter and 3 tablespoons of brown sugar to a sauté pan and sauté for about 5 minutes or until it is thickened and a little browned.
9. Serve raviolis over a bed of arugula, topped with the butter sauce and pecans.
Also by Lauren: Squash and Pumpkin Pie Puff Pastries
Related: Pumpkin Martini
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Photos: Lauren Sacerdote
