Experiment 5: Pumpkin ravioli with butter sage sauce

Pumpkin + sage = a true marriage in heaven with the inclusion of butter well then you would just reach nirvana!

My cousin who is on her spring break wanted to make ravioli together. My usual filling for ravioli is ricotta cheese mixed with shredded parmesan and dried oregano and I would serve it with  roasted tomato sauce. I love this combination but I wanted to try something new.

My sister as a way of shortcut once made pasta with cubed pumpkin cooked in butter and and sage until very soft and ever since I tried that I had fallen in love with this idea. So I wanted to translate this idea into ravioli…

Well first I had to make the pasta which is honestly the easiest thing.

Pasta:

  • 2 1/4 cups floor (extra for dusting)
  • 3-4 eggs

In a large bowl or a clean surface add the flour and then make a well. Add 3 eggs and mix, slowly incorporating the flour until you get a dough. If it’s too dry add another egg. Knead it until you get a firm dough. Cut the dough in half. Work with the first half while covering the second half with a kitchen towel.

Have your pasta machine ready and set it to the widest setting and run through the pasta dough at least 8 times, folding the dough like a letter and dusting it with flour every round. After the 8th round, place the setting to the 2nd thinnest and run through it once. The pasta sheet will be very long now. Cut it in half using a sharp knife and dust the sheets and keep it to the side. Do the same for the second half.

And now for the filling. I choose a medium size pumpkin or you can use butternut squash, whatever is available.

Pumpkin filling:

  • 1 medium size pumpkin, peeled and cut into small cubes
  • sage
  • olive oil
  • 2 cloves garlic
  • double cream (whipping cream)
  • salt and pepper to taste

In a sauce pan heat a drizzle of olive oil over medium heat, add the 2 gloves of garlic and leave for 1 minute. Add the pumpkin pieces and crush a handful of sage in the pan. Mix all together until the pumpkin has slightly changed color. Add water until you cover the pumpkin. Cook until very soft about 30-40 minutes. Lastly, mix in 3 tablespoons double cream and salt and pepper to taste. Remove from heat.

Leave the filling to cool to room temperature. You can make this filling well in advance.

Now I wish I had taken more pictures during preparation but it completely slipped my mind and in any case the kitchen was a mess and my hands were so floury so maybe it was best my camera was left out of it!

And now the assembly line begins. Have your sheets ready in front of you and your filling. Put about a teaspoonful of filling at least an inch apart on two sheets. Prepare an egg wash by mixing 1 egg with some water and brush (or spoon) the egg wash around the filling. Carefully place a sheet of pasta on top of the sheet with the fillings and press around the filling. Using a knife or ravioli cutter, cut the pieces of ravioli. Meanwhile, in a large pot boil water with a pinch of salt. Cook the ravioli in batches for 3-4 minutes each.

And now lastly for the butter sage sauce…

  • 1 stick butter
  • olive oil
  • sage
  • salt and pepper to taste

In a saucepan melt the butter and add a splash of olive oil. Add a handful of sage and salt and pepper to taste.

Dress the ravioli with the butter sauce and you’re ready to go!

Pumpkin on FoodistaPumpkin

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5 thoughts on “Experiment 5: Pumpkin ravioli with butter sage sauce

  1. Hello Budour! I found this blog in Foodista and followed it here. This is actually a cool Pumpkin ravioli with butter sage sauce recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?

  2. Pumpkin + sage = a true marriage! I totally agree with your words 🙂 Recently I made a very similar dish and loved it so so much!

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