Pumpkin and Sage Ravioli

yield: approx. 4 doz.

Note: I kind of threw this dish together on a whim, so my measurements below are approximations. Please feel free to adjust ingredients as you see fit. Also, if your pumpkin purée seems a bit watery, cook off some of the water in a pan over medium-low heat.
1 ½ cups of pumpkin purée
1 cup of ricotta cheese
2 oz. of goat cheese
3 tbsp of fresh sage, minced
1 ½ tsp salt
1 ½ tsp black pepper (freshly-ground, if possible)
¾ tsp nutmeg
2 batches of egg pasta dough


Mix all of the filling ingredients together, reserving ⅓ of the sage for garnish.

On a floured surface, roll one batch of pasta dough out into a large rectangle, until it is thin, but not in danger of tearing (around 1/16 of an inch thick). Drop tablespoons of filling over the surface of the dough, leaving about an inch between.

Roll the second batch of dough out into another rectangle, doing your best to replicate the size/shape of the first. Using a pastry brush (or your fingers), rub a little bit of water on the surface of the first dough between the filling, to ensure a proper seal. Carefully place the second rectangle of dough on top, and press all around to close. Cut ravioli with a knife or pasta wheel. To make sure they’re extra sealed (and extra cute), press all around the edges with a fork.

Note: If you still have some filling and a bit of dough leftover after trimming off the edges, knead the dough back together, and roll out again. Use a biscuit cutter (or any other round sharpish thing) to cut out as many circles as you can. Spoon filling into the center, brush water around the edges, then fold over and seal. (That’s why the little guys in my pictures look like halfmoons, rather than squares.)

Bring a large pot of water to a boil. Add ravioli and cook until they begin to float (this should only take a few minutes). As usual, I’m advocating the pan-frying of the ravioli after they’ve finished cooking. Add a tablespoon or two of butter to a pan, then add the ravioli and leftover sage and fry over medium heat, until golden brown on each side. Garnish with a little more sage if you like, and maybe some freshly-grated parm.

(Any leftover, uncooked ravioli can be frozen in a heavy-duty ziploc bag.)




http://www.petitekitchenesse.com/2011/11/06/pumpkin-sage-ravioli/