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The perfect autumn comfort food. Adding the mascarpone makes this dish smooth, creamy and rich. Well worth the time and effort. Enjoy!
- 1 small pie pumpkin (either roasted or diced and boiled)
- 1 cup mascarpone cheese (cream cheese if you cannot find mascarpone)
- 1⁄4 cup parmesan cheese
- 1⁄4 cup pine nuts, chopped (also can substitute hazelnuts)
- 1 egg
- 1⁄2 teaspoon nutmeg
- salt and pepper
- 2 1⁄2 cups semolina flour (or substitute regular)
- 3 large eggs
- 1 teaspoon olive oil
Sage Butter Sauce
- 1⁄2 cup unsalted butter
- 3⁄4 teaspoon ground sage
- 1⁄4 teaspoon nutmeg
- 1⁄4 cup parmesan cheese
- Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor.
- Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs.
- Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually.
- Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet.
- Once pumpkin has completely cooled, use food proccessor to puree.
- Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed.
- Roll out thin even sheet of pasta dough onto well floured surface.
- Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis.
- Brush water in between filling to seal edges.
- Fold over other side of pasta sheet to form top layer.
- Cut raviolis along seals with pizza cutter or ravioli cutter.
- Drop into salted boiling water for 5-7 minutes.
- Drain and pour out onto serving platter.
- In saute pan melt butter using low heat.
- When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds.
- Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!
Since I just recommended this recipe, and noticed I hadn't posted a review (embarrassed), I thought I'd best post the review now. I made the ravioli and sauce about a month or so ago. I used about 2 cups of pureed pumpkin for this recipe (amount of pureed pumpkin was very vague/not specified). Next time I think I will cut the amount of pumpkin puree back to 1 cup. Filling was tasty. There was no mention of when to add the Parmesan cheese to the sauce, so I added it just after the sage and nutmeg, whisking until well blended. Next time I will leave the cheese out of the sauce, instead we will pass it to use as a garnish/topping at the table. I cannot comment on the ravioli dough, as I used my own recipe for that. I also prefer to let the ravioli dry for about 45-60 minutes before boiling, there seems to be less "leakage" that way. All in all I will make this (filling and sauce) again, but the recipe just needs a bit of tweaking (imho).