Pumpkin Ravioli Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 1 hour, plus 1 hour for the dough to rest and 15 minutes to 1 hour for the shaped ravioli to firm up
Cooking time: 40 minutes
Makes: 25 ravioli to serve 4 people as a pasta course between antipasti and main or serves 2 as a generous sized main
Ingredients Needed
For Pasta Dough
- 165g/5.8oz tipo 00 flour
- 65g/2.3oz semolina flour
- 2 large eggs (100g/3.5oz weight)
- 10-15g/0.35-0.53oz water
For Caramelised Onion
- 1 tablespoon butter
- 1 tablespoon oil
- 1 red onion (130g/4.6oz) finely sliced
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon apple cider vinegar
For Filling
- 200g/7oz roasted pumpkin puree
- 110g/3.9oz ricotta cheese
- 40g/1.4oz finely grated parmesan cheese
- 30g/1.1oz caramelised onion (see above)
- 25g/0.9oz fresh breadcrumbs
- 15g/0.53oz roasted garlic/garlic confit
For Brown Butter Sauce
- 115g/1 stick salted butter
- 16 sage leaves
- 2 tablespoons pine nuts
- Parmigiano reggiano cheese
Step-By-Step Instructions
Step 1 PASTA DOUGH - Make the pasta first as it needs to rest for 1 hour. Place the Tipo 00 flour (165g/5.8oz) and semolina flour (65g/2.3oz) in a food processor and pulse to combine. Add the eggs (2 large eggs, 100g/3.5oz total weight) and the water (10-15g/0.35-0.53oz) and set to knead or pulse. It should ball up into tiny balls. Empty onto a bench and knead into a ball. If it needs a bit of water, add a tiny bit at a time. Cover with clingfilm and rest at room temperature for 1 hour.
Step 2 ONION - Make the caramelised onion. Add the butter (1 tablespoon) and oil (1 tablespoon) to a medium saucepan and melt the butter. Add the onion (1 red onion, 130g/4.6oz, finely sliced) and saute on low heat. Keep the heat low and slow stirring occasionally. If the pan dries out, you can add a couple of tablespoons of water at a time instead of adding more butter or oil. After 20-25 minutes or so, the onion should be soft and jammy. Add the brown sugar (1 teaspoon), balsamic vinegar (1 teaspoon) and apple cider vinegar (1 teaspoon) and stir until syrupy. Set aside.
Step 3 PUMPKIN FILLING - Make the filling by blending up the pumpkin puree (200g/7oz), ricotta (110g/3.9oz), parmesan (40g/1.4oz), caramelised onion (30g/1.1oz), breadcrumbs (25g/0.9oz) and roasted garlic (15g/0.53oz). Puree until smooth. Taste for seasoning adding salt if needed (usually it doesn't need much as parmesan is salty). Place in a piping bag and keep in the fridge until needed.
Step 4 PREP - Have a pastry brush and a small pot of water ready. Lightly sprinkle 2 large trays with semolina flour. Also have your pasta machine ready. Cut the dough in quarters. Take one quarter and cover the remaining dough again so that it doesn't dry out. Have two bowls of flour ready: Tipo 00 and semolina. Lightly sprinkle the Tipo flour on top of the dough and shape into a rectangle.
Step 5 ROLL- Start with the largest setting and pass the dough through. For my Baccarat machine it is 7 which is opposite from other machines (no global standard). I then pass it through from settings 7, 5, 3 and 2 (1 is the thinnest and too thin for ravioli). When you get to setting 3, cut the dough in half and pass each half through setting #2. You should have two equal rectangles of semi translucent pasta dough.
Step 6 PIPE- Pipe a walnut sized filling (15g/0.5oz) about 1.5 inches apart. Brush between with a damp brush. Then take the other sheet and gently cover but make sure to press down around the filling to expel any air out. Do one at a time. Cut out with a 58mm/2.3inch fluted or plain cutter. Pinch edges tight and place on a semolina flour lined tray.
Step 7 BOIL- Put a large pot of salted water onto boil. When boiling add ravioli 8 at a time. Cook for 2.5 minutes. Drain on a tray on a single layer not touching.
Step 8 SAUCE - Add pine nuts (2 tablespoons) to a large dry pan and toast on medium heat for 2-3 minutes until golden. Remove and set aside. Add butter (115g/1 stick) to the same saucepan on medium heat and allow to froth and become bubbly. Add sage leaves (16 leaves) and allow to crisp. Then add the ravioli and spoon browned butter over the ravioli and cook for 2-3 minutes.
Step 9 SERVE - Place ravioli on a serving platter along with butter sauce and sage leaves. Add pine nuts on top and grate parmigiano cheese on top.
Personal Note
Now we're in the midst of some Halloween recipes all the crazy things I need are being delivered. The other day a whole bunch of crazy looking Halloween props arrived plus some hair clips that looked like skeleton fingers. Then today a baby's head mould arrived - sadly it was too small so after that, came some silicon so that I could make my own mould (crossing fingers this works!).
I'm not usually good with crafts. I think parents are good at crafts because they help their kids with school projects but as for me, I am pretty hopeless with it and I feel completely out of my depth. But as I had to remind Mr NQN Halloween is the season where things don't have to look perfect! And that's something I am comfortable with.
So tell me Dear Reader, are you good at crafts? And are you a perfectionist? Have you ever made pumpkin ravioli?