Homemade pumpkin ravioli with sage cream sauce

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First things first: Hi, I've missed you! I'm back in the field at work, testing patients on our computer diagnostic system, so I'm no longer able to cook during the day, work at night. Such is the life of a regular working stiff, though, so I have to get used to it.

Second: I've sold over 60 copies of my book in just a few short weeks! Are you one of the cool people reading Passion's Tide? You should be!

Third: 

I GOT A KITCHENAID MIXER!!!!!

You won't believe how excited I am about this thing. It's so pretty, and shiny, and powerful, and HEAVY! Why didn't anyone tell me it weighs like 30 pounds?! But anyway, it's beautiful, and it's all mine!!

THANKS ELLEN AND DAD!

So after making cookies with the mixer (which took like...two seconds!) I decided to jump right in, feet first, in typical Sarah fashion: without reading instructions.

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And you know what? Everything came out better than expected. So watch out world! Sarah's come a long way in a year, and she's ready  to kick some more culinary ass!

Handmade pumpkin ravioli with sage cream sauce

You will need:

  • 4 cups flour (plus more for dusting)
  • 6 eggs
  • 4 tablespoons water
  • 2 teaspoons salt
  • 30 oz pumpkin puree (don't buy pumpkin pie mix by accident!)
  • 1 1/2 cups ricotta
  • 1 cup parmesan, grated
  • 2 teaspoons nutmeg
  • dash of ground cloves
  • cinnamon, to taste
  • salt and pepper
  • 1 1/2 cups breadcrumbs
  • 2 eggs
  • 1 stick butter
  • 3 cloves of garlic, minced
  • 1 tablespoon flour
  • 1/3 cup white wine
  • 10 fresh sage leaves
  • 2 cups cream
  • salt and pepper

If you're wondering why I don't have a cool picture of all the ingredients, it's because I honestly didn't know if these would turn out.

First, you make the dough. As I poured the first four ingredients into my beautiful kitchenaid and snapped the dough hook into place, I crossed my fingers and prayed that I wasn't making a colossal mistake (because, you know, screw directions).

But after 10 minutes of mixing and poking and tweaking and more poking (and ok, some sampling) of the dough....I got it to what I thought it was supposed to look like. Then rolled it into a ball and wrapped it up in saran wrap, popping it in the frige over night.

The next day I was too scared to roll out my dough so I stirred together the ravioli filling. This seemed to me like a variable recipe. You could add in the exact amounts of everything in the recipe, and come up with something that didn't taste as good as you wanted, or had a weird consistency. So I played around with the amount of bread crumbs and parmesan until I had a savory filling that I liked.

Then...I rolled out the dough.

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I lay a strip of the thin dough over my ravioli press to make the little pockets.

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Then I filled the pockets with a teaspoon of filling, and covered it with another thin sheet of dough.

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And this is the coolest part about this press. You literally just roll over the top of it with your rolling pin (you have to get your back and arms into it!) and you seal and cut the raviolis in one easy step. Bam.

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Tip it over and you have 12 adorable raviolis.

Side note: Is raviolis the plural of ravioli? I sure hope so, because I refuse to change the way I say it. End of side note. 

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Did I mention they were darling? Oh I did. Good.

Here's where I went off the recipe, because when I made the sage cream sauce as written, it was a buttery mess. So I scrapped that and started over.

I melted a stick of butter over medium heat, added the minced garlic and sauteed it until golden brown. Then I added a tablespoon of flour, stirring quickly to coat everything and make a roux. Careful not to let it burn, I added a quarter cup of white wine, about 10 diced sage leaves, and finally enough cream to get the consistency I desired.

To cook the raviolis you boil a pot of heavily salted water, drop the pasta in for 3-4 minutes or until they pop to the top, and then you fish them out, place them attractively on a plate, and cover with the sage cream sauce.

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How gorgeous did these turn out?! Not too shabby for my first attempt at homemade pasta, I would say. I did roll some of the dough too thick, which made the raviolis a little chunkier than normal, but they were sturdier than the ones made with really thin dough.

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And the pumpkin filling was ah-may-zing. When I tasted it in the bowl I was a little skeptical, but paired with the creamy sauce it's divine. It was the perfect way to say goodbye to summer, and welcome autumn in all its orange glory.

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Hello, autumn! 

 

Dough and filling recipe adapted from here

Comments

7 thoughts on “Homemade pumpkin ravioli with sage cream sauce

  1. Laurie@Womens Aprons

    Wow, these look really good. Right in time for pumpkin season too. Of course, it’s probably a lot easier when you have a heavy duty mixer like you do, but these would definitely be worth trying.

    Thanks for the recipe:-)

    Reply
  2. Tracy

    CONGRATS on your shiny new KitchenAid, how exciting!! And now since homemade pasta is my kitchen kryptonite and you got it right the first time, you have to to come over and teach me. ;-)

    Reply
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  5. Amy

    I was really excited to make this recipe. I used 1/2 semolina and 1/2 wheat flour in my pasta. The pasta came out very well. But I was disappointed with both the filling and the sauce. I thought both were very bland.

    Reply

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