Did you ever made a dish not knowing what the result would be… and the moment you taste it, you know everything about it is perfect. Well, that is how I feel about this dish. I think it is the best thing I ever cooked… which by the way does not mean that it will be your favourite as well 😉
I love Italian food, the simplicity, the flavours, the culture around it, the importance of food and cooking in family life, you name it, I like it.
Being into home made pasta, since I rediscovered by pasta machine, I decided it was time to make ravioli. And no doubt it had to be with pumpkin and sage. And with the walnuts my dear neighbour gave me.
So I was on a mission… I roasted butternut squash in the oven and mixed with with soft goats cheese, parmesan cheese, fresh sage and some nutmeg, salt & pepper. Yes to the filling! Only the smell already gave me a great feeling.
For the dough I made egg pasta, like last time. Super easy, lots of kneading and a delicious result.
It is true what the Italians say… the flavour is already in the ravioli, so serve it with a simple sauce. That is really the magic to this dish. A sauce made with some melted butter and fresh sage… served together with roasted walnuts for the crunch, finely grated parmesan cheese and a little bit of lemon zest to add some freshness.
I think I could eat this every day… what about you?
pumpkin ravioli with sage butter and walnuts
home made ravioli stuffed with pumpkin and goats cheese, served with sage butter and roasted walnuts
- 200 gr flour typo 00
- 2 eggs
- 1 tbsp olive oil optionally
- 250 gr pumpkin puree
- 85 gr goat's cheese soft
- 20 gr parmesan cheese
- 3 sage leaves
- 1/8 tsp nutmeg
- 1 pinch pepper
- 1 pinch salt
sauce & garnish
- 50 gr butter
- 5 sage leaves
- 20 gr walnut
- 1 tbsp parmesan cheese
- 1/4 tsp lemon zest
mix the flour, eggs and olive oil in your foodprocessor, or by hand. Knead for at least 10 minutes
completely cover the dough with cling film and let it rest in your refrigerator for at least 30 minutes
take the dough from the fridge and cut into 4 pieces. Use your pasta machine to make 4 perfect sheets. I stopped at setting 6. Make sure you have some flour at hand so you can prevent the dough from sticking
cover the pasta sheets with a damp tea towel so that they do not dry out
while the dough is resting, you prepare the filling. Mash the roasted pumpkin, finely chop the sage leaves and finely grate the parmesan cheese. Mix all ingredients together. Set aside in the refrigerator
use your ravioli stamp to make light marks on 1 of the pasta sheets. Put a little bit of filling on each of the marked spots. Make sure there is 0,5 cm left of each side. Lightly wetten the sides with a little bit of water so that the top sheet will stick better
carefully put the second sheet on top and push it with you fingers around the filling. Make sure you try to push a bit of the air out. Ones done, use your ravioli stamp to 'cut' the raviolis. Cover them with a damp tea tower until you use them
knead the left over dough into a ball and put it though your pasta machine again. Cover with a damp tea towel until you use it
repeat the above until there is no dough or filling left over. I was able to make 25 raviolis with this recipe. Then I ran out of filling
sauce and dish
finely chop the sage leaves. Heat the butter and let it turn light brown. Add the sage leaves. The sauce is ready when you smell it!
add the raviolis to boiling, salted, water and boil for 4 minutes. Carefully take them from the water and put them on a plate
drizzle the sage butter over the ravioli and garnish with the walnuts, finely grated parmesan cheese and lemen zest
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