Ravioli Filled with Pumpkin
Submitted by sadhna
Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.
YIELD
8 servingsPREP
30 minCOOK
10 minREADY
40 minPumpkin ravioli (tortelli di zucca) is the autumn pasta of Mantua and Cremona in northern Italy, where the filling combines sweet roasted pumpkin with crushed amaretti cookies, freshly grated Parmesan, and a whisper of nutmeg. The almond-cookie crumbs are the secret signature: they thicken the filling and add a faint sweetness that plays against the savory cheese.
The pasta dough mixes regular flour with semolina for the structure to hold the wet filling, plus four whole eggs and a touch of olive oil for tender, golden sheets. Run through a pasta machine in stages, the dough emerges thin enough that you can almost see your hand through it, which is exactly what you want for delicate ravioli.
Level teaspoons of filling spaced two inches apart on one sheet, brushed with water around each mound, then topped with a second sheet pressed firmly to seal. Trim with a pastry cutter, dry until leathery, and boil briefly in salted water with a splash of olive oil to keep them from sticking.
Pro Tips
- Use canned solid-pack pumpkin, not pumpkin pie filling. Pie filling has spices and sugar that throw the balance off.
- Crush the amaretti finely so they blend smoothly into the filling. Big chunks make for grainy ravioli.
- Press out air pockets when sealing the ravioli. Trapped air expands and bursts the pasta in boiling water.
- Boil in batches and don’t crowd the pot. Crowded ravioli stick together and tear.
Variations
- Brown the butter (or ghee) until nutty before tossing for an even richer finish, with crispy sage leaves.
- Use butternut squash instead of pumpkin for a sweeter, denser filling.
- Top with toasted pine nuts and a drizzle of aged balsamic for a fancier plate.
Ingredients
Directions
For pasta: Combine flours and ½ teaspoon salt in processor.
Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds.
Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes.
Wrap in plastic. Let stand 15 minutes.
For filling: Blend next 7 ingredients in processor.
Set mixture aside.
To assemble: Cut dough into 6 pieces.
Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds.
Turn pasta machine to widest setting and run dough through.
Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky.
Adjust pasta machine to next narrower setting.
Run dough through without folding.
Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky.
Repeat with another piece of dough.
Lay 1 dough sheet on lightly floured surface.
Mound level teaspoons of filling at 2-inch intervals, leaving ½-inch border along edges.
Brush dough between filling and along edges with water.
Top with second sheet, pressing around filling to seal.
Trim around filling using pastry cutter to create ravioli.
Arrange ravioli on lightly floured waxed paper.
Repeat with remaining dough. Let ravioli dry until leathery around edges.
(Can be prepared 1 day ahead and refrigerated.)
Stir 2 tablespoons olive oil into large pot of boiling salted water.
Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes.
Drain well. Transfer to bowl. Add butter and toss well.
Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
Comments
