Pumpkin Spice Ravioli - Why it Should be on Your Table |Christine Cushing

What if I take pumpkin pie spice and make hand made ravioli , instead of using it in a latte or cake? We will make the pasta by hand , save the rest in freezer for any easy weeknight dinner. Tossed in brown butter , garlic and parmigiano cheese it should be on your table this week. FULL RECIPE BELOW
Pasta dough:

2 cups 00 style flour or all purpose flour (500 ml)- 300 gm
3 large eggs

1 large butternut or 2 small cut in ½
Olive oil to drizzle
2-4 Whole allspice berries
1 clove garlic, cut int/ ¼’s
Fresh thyme leaves
Salt and pepper
Or canned pumpkin puree

¼ tsp. cinnamon, 1/8 tsp pepper, 1/8 tsp ground ginger , 1/8 tsp ground clove
or ¾ tsp. pumpkin pie spice (4 ml) + 1/4 tsp. black pepper
2 cups butternut squash or pumpkin puree (500 ml)
½ cup grated parmigiano regianno cheese (125 ml)
1 egg, lightly beaten
1 egg, beaten for egg wash

Sauce:
4Tbsp. butter(50 ml)
2 large cloves garlic, crushed
3 sprigs fresh thyme
2 whole leaves sage, optional
grated Parmigiano cheese to taste ,
black pepper

Preheat oven to 375 and roast for 40-50 minutes or until tender. Remove spices. Scoop out .

Meanwhile, for the pasta dough , mound the flour ( minus 3 Tbsp.) on a wooden board. Make a well in centre. with 3 eggs. Beat with fork and slowly take some of flour, as per video. Gather dough with hands and if too soft, add some of the reserved flour. Cover with bowl and let rest for 10 minutes. Knead again until completely smooth. Wrap and let rest for 30 minutes.

To make filling , in a bowl combine the cooled squash , pumpkin spice , parmigiano and 1 egg. Stir to fully blend.

To assemble the ravioli: Cut dough in half and fold into a rectangle and flatten. Roll through a pasta attachment either by hand or machine until dough is very thin (about 1/16 “ thick) and measured about 30 “ long. With a spoon or piping bag drop a tsp. of filling at 1 “ intervals ½ inch away from on edge or pasta sheet running the length of pasta. Brush around each circle with beaten egg. Fold dough over , covering filling and gently press down creating a seal around each round . Cut with knife of pastry cutter. Secure the outside edges with a fork to seal. Layer on a baking sheet not overlapping, dusted with flour Cover and freeze until ready to cook.

Boil ravioli in rolling boiling salted water for 3-4 minutes or until they all float.
In medium frying pan combine the butter and garlic. NOTE - for this quantity of pasta make the sauce in two batches to make it easier to toss. Over medium heat cook the butter until just browned but not burnt( 1 – 2 minutes ) Remove the garlic clove and add fresh thyme and or sage leaves. Add the cooked ravioli into brown butter and saute for about 1 minute to brown and coat fully. Sprinkle with cheese and pepper.

Serves 6

#ravioli #pasta #pumpkin