The long weekend provides the perfect opportunity to stay in and cook a wonderful dinner with friends or family. This week, we provide a delicious pasta dish that is sure to evoke the cozy feeling of autumn that is now upon us. This recipe yields four to six servings and will likely take between an hour and ninety minutes.
Ingredients
For the Pasta
-2 cups all-purpose flour
-½ tsp. kosher salt
-4 eggs
For the Fillings
-1 can of pumpkin puree
-¼ cup freshly grated parmesan cheese
-1 egg yolk, lightly beaten
-1 tbsp. Packed light brown sugar
-A pinch of nutmeg
-Kosher salt and freshly ground pepper to taste
For Serving
-1 stick of butter
-2 tbsp. Raw, shelled pumpkin seeds
-2 cloves of garlic, minced
-1 tbsp. Freshly chopped thyme
-Freshly grated parmesan cheese, for serving
Directions
- Whisk together flour and salt in a medium-sized bowl. Pour the mixture onto a clean service and, using your hands, make a well in the center of the flour. Crack the eggs into the well and use a fork to whisk flour into eggs until a dough forms. Use your hands to knead the dough until it appears smooth and no longer sticky (takes about five minutes). Add flour to the surface as necessary to keep the dough from sticking. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- To make the filling, drain the pumpkin puree in a fine-mesh strainer and set it aside in a large-sized bowl. Cover the puree with plastic wrap, then place a small bowl on top to lightly press the pumpkin. Let it drain for at least 15 minutes.
- When drained, transfer the pumpkin puree to a medium-sized bowl. Add parmesan, egg yolk, sugar, and nutmeg and season with salt and pepper. Mix.
- Remove the pasta dough after at least one hour. Quarter the dough and wrap all but 1 into plastic wrap and place it back in the refrigerator.
- On a floured surface, uncover and roll the dough into a long rectangle about ¼” thick. Continue rolling or use a pasta maker to thin out the dough.
- Lay one piece of dough out on the surface. Spoon 1 tablespoon of the filling every 1 ince. Use your finger to lightly wet in between each pile of pumpkin filling with water. Gently press a second piece of dough on top and press firmly to seal, making sure to press out as much air as possible. Cut between each pocket to make individual pasta, and use fork tines to seal the ravioli shut. Repeat until you have the desired amount of pasta, and refrigerate until ready to cook.
- To make the sauce, melt butter in a medium skillet and add pumpkin seeds until they are toasted and the butter is browned and smells nutty (around six minutes). Add garlic and thyme and cook until fragrant, 1 more minute, and then remove the pan from heat.
- Boil salted water in a large pot. Add ravioli and cook until tender (around 90 seconds). Use a slotted spoon to remove them from water and place them directly in brown butter. Gently toss the mixture to coat the ravioli and serve warm with Parmesan cheese.
Recipe inspiration and instruction courtesy of Delish.com.