Homemade Pumpkin Ravioli with Garlic Brown Butter

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 30 minutes
• เวลารวม: 1 hour 15 minutes

ส่วนผสม

PASTA DOUGH

Full Batch

4 cup all purpose flour

1 teaspoon kosher salt

5 large eggs

3 large egg yolks

For half the recipe:

2 cups all purpose flour

1/2 teaspoon kosher salt

3 large eggs

2 large egg yolks

FILLING

½ cup (123 g) ricotta cheese

¼ cup (28 g) mozzarella cheese, (grated)

¼ cup (25 g) parmesan cheese, (grated, plus more for garnish)

1 cup (245 g) pure pumpkin

1 teaspoon garlic, (minced)

½ teaspoon kosher salt

¼ teaspoon pepper

¼ teaspoon nutmeg

SAUCE

⅓ cup unsalted butter

½ teaspoon garlic, (minced)

1 teaspoon kosher salt

¼ teaspoon pepper

¼ teaspoon fresh sage, (finely diced)

วิธีทำ

Make dough, you know how.

Cut dough into 24-inch sections.

Cut the length of dough into 24-inch sections. Set aside as you make the filling and garlic brown butter.

Filling

Combine all the filling ingredients into a medium bowl.

In a medium bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, pure pumpkin, garlic, salt, pepper, and nutmeg. Set aside.

Brown Butter Sauce

Make brown butter sauce. Melt butter.

In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals that the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.

Add garlic, salt, pepper, and sag and cook for 30 seconds.

Once the butter is golden brown, add garlic, salt, pepper, and sage. Cook for 30 seconds, stirring constantly.

Remove from heat and set aside while you assemble and cook the ravioli. The sauce can be reheated gently if needed before serving.

Assembly

Make the stuffed ravioli. Spray each sheet of pasta with water.

Lay out each section and, working one pasta sheet at a time, lightly spray each sheet with water.

Place 2 teaspoons of filling along the sheet of dough.

Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.

Fold the dough strip over the filling, sealing it.

Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.

Press the dough closed.

Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.

Press again on the edge to seal it completely.

Trim the edge of the pasta. Cut in between each section.

Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual ravioli.

Boil the stuffed ravioli for 3-4 minutes.

Bring a large pot of salted water to a rolling boil. Add ravioli to hot water, working in batches to not overcrowd the pot.

Scoop out cooked ravioli.

Cook for 3-4 minutes. Then, using a slotted spoon, gently scoop out the ravioli, strain out any excess water, and transfer to a plate.

Drizzle brown butter sauce over ravioli.

Top with parmesan cheese and parsley.

Top with extra grated parmesan cheese and chopped parsley. Serve immediately.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1 portion
• แคลอรี่: 764 kcal