FILLING:                                                                    PASTA DOUGH:

1 Sugar Pie Pumpkin                                                   1 7/8 cups All-Purpose Flour

½ tsp. freshly ground Nutmeg                                     (1 ¾ cups + 2 Tbsps.)

15 Sage Leaves                                                          ½ tsp. Salt

15 Italian Parsley Leaves                                             ½ tsp.  freshly ground Nutmeg

3 Eggs, slightly beaten

1 tsp. Pumpkin or Olive Oil

BROWN BUTTER SAUCE:

1 Tbsp. Pumpkin or Olive Oil

8 oz.  Butter

Shredded Parmesan

Roasted Pumpkin Seeds

 

DIRECTIONS:

1. Cut the top off the Pumpkin and remove the seeds.  Cut the Pumpkin into four pieces and place in a baking pan.  Cover the Pumpkin with aluminum foil and bake in a 350 degree oven for 1 hour or until the Pumpkin is fork tender.
2. While the Pumpkin is baking prepare the Pasta Dough.  Combine the Flour with the Nutmeg and then follow the directions on the page for Basic Pasta Dough.
3. Wash and dry the Sage and Parsley.
4. When the Pumpkin has finished baking, remove from the oven and allow to cool.
5. Use a spoon to remove the Pumpkin flesh from the shell and place the cooked Pumpkin flesh in the food processor; pulse to coarsely chop.  Add the freshly ground Nutmeg and pulse a few more times to thoroughly mix the Nutmeg into the Pumpkin.  (You should have close to 2 cups of Pumpkin)

FORMING THE RAVIOLI:

1. Divide the Dough into 3 portions; keep each portion wrapped until ready to use it.
2. Roll out one portion of dough at a time to the desired thickness; if using a
3. ravioli form, be sure to roll out the dough so that it will overlap all the sides
4. of the form.
5. If using a Ravioli Form, place one sheet of dough over the sealing and cutting plate, making sure the edges overlap the plate. (See Illustration 1)
6. Press the forming plate down lightly over the sealing and cutting plate to form pockets in the sheet of dough. (See 1l1ustration 2)
7. To insure a tight seal, brush water on the areas around the pockets in the sheet.
8. Fill pockets with a teaspoon of filling and cover with a second sheet of dough, being sure to overlap the edges of the plate. (See Illustration 3)
9. With a rolling pin, start rolling, lightly at first, from the center of the plate to the ends until the surface is flattened. Next roll firmly in both directions, length and width, until Ravioli are cut and sealed. (See Illustration 4
10. Turn plate over to remove Ravioli and repeat until all the dough is used.
11. If using an individual Ravioli Cutter, roll out one sheet of dough and with a teaspoon or food scoop, place the filling in even portions on the sheet of dough, leaving enough room around each mound for cutting and sealing.  (See Rolling Illustration)
12.  Place a second sheet of rolled dough over the first one and with an individual Ravioli Cutter, cut out the Ravioli wherever there is a mound of filling. (See Shaping Illustration) Save the scraps to re‑roll, for additional Ravioli.

 

COOKING THE RAVIOLI

1. Bring a large pot of Water to a rapid boil; add a Tbsp. Salt and the Ravioli. (Do not cook too many Ravioli at one time ‑ there should be plenty room between each one to allow for rapid cooking).  Cook for about 4 minutes or until al dente. 
2. Remove the cooked Ravioli with a sieve, or a slotted spoon and place in the pan with the prepared sauce.  When ready to serve place in a large coup de soup (soup plate)  and garnish with the remaining sage leaves and roasted pumpkin seeds.  Serve immediately.

 

BUTTER SAUCE:

1. While you are waiting for the Ravioli water to boil, heat a sauce pan  over medium-high heat.  Add the Pumpkin Seed or Olive Oil and half the Butter.  Lower the heat and cook until the Butter starts to Brown.  Add the remaining Butter and cook until the Sauce is the desired color.
2. As in direction #2 under cooking the ravioli, add the cooked Ravioli to the Sauce.   Garnish and serve immediately with shredded Parmesan on the side.

 

 

Yield:  6 Servings