0
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
Got another squash in mind? Feel free to swap pumpkin purée for roasted and blended butternut, kabocha, delicata or buttercup—any kind of flavourful fall or winter squash that strikes your fancy.
1 cup pumpkin purée
1/2 cup finely grated Parmigiano-Reggiano cheese
3 tbsp finely crushed amaretti biscuits
1/4 tsp salt
pinch nutmeg, optional
1 batch Homemade Egg Pasta
1/4 cup salted butter
20 small fresh sage leaves, (or 10 large, roughly torn)
Strain pumpkin purée in a sieve lined with paper towels for 15 min. Combine strained pumpkin with cheese, amaretti, salt and nutmeg in a medium bowl. Season with pepper. Transfer to a large resealable bag. Set aside.
Prepare one batch of Homemade Egg Pasta Dough for ravioli. Dust a large, rimmed baking sheet with semolina flour.
As you finish rolling each sheet to 0.5-mm thickness, set the pasta sheet on a lightly floured counter. Brush sheet with a little water. (This will help seal the ravioli.) Cut a small piece off the corner of the bag with filling. Squeeze dollops of filling (about 2 tsp each) over the top half of the pasta sheet, spacing each dollop 1 to 11/2 in. apart. You should be able to make 6 ravioli per sheet.
Lift and fold the bottom half of pasta sheet over the filling like a blanket. Gently press all around each dollop with the edge of your hand or fingers, pressing out all the air pockets, and sealing the dough. Use a fluted or straight pastry cutter to cut into ravioli. Set on prepared baking sheet. Continue with remaining dough and filling.
Cook ravioli in a pot of boiling water until they float to the surface, 3 to 5 min.
Meanwhile, melt butter with sage leaves in a large non-stick frying pan over medium-high. When butter becomes foamy, stir often until it smells nutty and turns golden brown, 3 to 4 min. Remove from heat immediately.
Using a slotted spoon, remove and drain ravioli from water, then carefully transfer to butter. Toss to coat, then divide amongst plates. Shave more cheese overtop, if desired.
Calories 333, Protein 11g, Carbohydrates 35g, Fat 17g, Fibre 2g, Sodium 624mg.