Category : main dish, pasta, sauce, tomato, vegetarian
This was a recipe that my brother and I originally made up for my mom's birthday back in September. I decided to have another go at it last night and the results were just as spectacular!
When we made this in September, the entire meal was inspired by a can of pumpkin puree. I was already planning to serve a salad with my favorite pumpkin vinaigrette dressing. We came up with the idea for a pumpkin ravioli as the main course, not knowing what we were getting ourselves into. It was a big mess and a lot of work. The result was clearly tasty enough for me to be willing to try it again. Without any further ado, here are the recipes:
Rustic Heirloom Tomato Sauce
4 TBSP margarine
2 shallots, peeled and diced
2 cloves of garlic, minced
1-1 1/2 lb small heirloom tomatoes, halved (or cut into 1 inch cubes if tomatoes are larger)
Salt and black pepper to taste
2 TBSP butter
1. Melt 4 TBSP margarine in a pan over medium heat.
2. Add shallots and cook, stirring occasionally, until the shallots turn soft and clear.
3. Add garlic and cook until fragrant, or about 30-60 seconds.
4. Add tomatoes and stir to combine. Cook, stirring occasionally, until tomatoes get soft and start breaking down.
5. Add salt and pepper to taste and stir.
6. Just before serving, add 2 TBSP butter to the pan and stir until butter is melted and mixed into the sauce.
Pumpkin Ravioli
1 recipe semolina flour pasta dough
3/4 cup pumpkin puree (canned is fine)
3/4 cup ricotta cheese
6-8 leaves fresh sage, minced
Leaves from 2-3 sprigs fresh thyme
Salt and black pepper to taste
1 egg, beaten
Fresh shaved Parmesan cheese
1. Make up the pasta dough following the instructions. I used Bob's Red Mill Semolina Flour and followed his recipe exactly.
2. While the dough rests, mix up the ravioli filling by combining the remaining ingredients in a medium bowl.
3. When dough has finished resting, roll dough out by hand or machine to desired thickness (thinner is better - I rolled my dough by machine to setting 5 - there are 6 settings, with 6 being the thinnest).
4. Lay pasta sheet on a flat, floured work surface and put tablespoons of the filling mixture about 1 inch apart all the way down the length of the dough sheet.
5. Use a pastry brush to spread egg wash on all the edges of the dough and between each lump of filling.
6. Fold the dough sheet in half lengthwise to make raviolis. Seal well, making sure to push out all of the air from the filling pocket.
7. Cut into individual raviolis using a pizza cutter or a fluted pastry cutter. This made raviolis about 2 inches square.
8. Place raviolis to the side to dry while you boil a large pot of water. It's best to let the ravioli dry on parchment or floured baking sheets.
9. Drop ravioli in small batches into boiling water and cook until pasta is tender.
10. Drain and serve hot topped with Rustic Heirloom Tomato Sauce and fresh shaved Parmesan cheese.
This recipe made about 32 raviolis, which would serve 4 in our house.
