My friend Iris just got back from a month in Tuscany where she attended a cooking class and came back to share all her newfound talent in pasta making to the ladies at the Friday morning cooking demonstration. After my success with the rotolo I was ready for the challenge of rolling out my own pasta dough. In class Iris used a fold-over dumpling maker but I thought I’d try it with the little Italian ravioli cutters I bought recently but have never used. (I think we all have great intentions but the toys sit on the shelf far too long.) The fold over dumpling maker makes a bigger ravioli and I think I’d use that next time. These were cute though.
Today we watched Iris make pumpkin (or butternut squash) and pine nut ravioli topped with a burnt sage butter sauce. I love burnt sage butter. I wouldn’t but I *could* eat a bowl of it with a spoon. When I got home from class I made my own ravioli.
The ingredients for this pasta are all things I have on hand most of the time so for me, this is going to be something I’ll make again and again.
I started by making the filling. I chopped and steamed the pumpkin til tender (I used butternut squash but in class she used real pumpkin0 and then I sautéed the shallots, garlic and pine nuts. I roughly chopped the pine nuts (I would chop them finer next time) and mixed in the parsley and parmesan. Filling done!
Then I made the dough. Pasta dough is always 00 flour (found in every grocery store) and you use one egg for every 100 grams of flour. For just the two of us I only used 100 grams of flour and one jumbo egg. It was just enough with no leftovers. However I have heaps of filling left.
Getting the dough rolled thin enough is the trick. This time I rested my dough for about 30 minutes after kneading it til it was smooth and silky. Then I rolled it out until I could see through it. Notice in the photo you can see the counter top through the dough? That was the bit I missed last time – I didn’t roll my first pasta thin enough and I think I had too much flour for the egg and it was tough to roll thin enough. I’m getting better!
I started cutting out the ravioli and putting the filling on the bottom layer. There are two sizes of cutters with the top larger than the bottom so all the filling gets covered.
I put just a half teaspoon of filling on each ravioli and then wet the edges and popped the top on and sealed the top to the bottom.
Okay, I know it’s not perfect. I have a teensy pleat in it but it didn’t affect the taste one bit! It was yummy!
Once I had all the ravioli made I put them in a big pot of boiling salted water for three or four minutes. While the pasta was cooking I melted the butter, clarified it and then tossed in the sage leaves. I used sage leaves I had outside in a pot but they weren’t as good as the big sage leaves I bought last time. I think it’s time to replant. I love fresh sage.
In just a few minutes the pasta was cooked and the sauce was done and it was time to plate up. I called Mr. Orgasmic to have a taste. He is NOT a pasta lover so for him to say it was good and to finish all the pasta was a sign that this was a keeper recipe.
If you have been like me and hestitate to make your own pasta – don’t. It’s really quite simple. You’ll get strong forearms too. Iris said she asked “Mama”, the instructor in her cooking class, if she ever used a machine to roll out her pasta she said Mama just looked at her as if she had come from another planet. “Roll by hand.” I have a fondness for my pasta machine and I’ll continue to use it but it was fun to try rolling it out by hand.
Here’s the recipe:
- 600g 00 flour
- 3 large whole eggs
- 6 egg yolks from 6 large eggs (you can use the 1 egg per 100g of flour ratio as well)
- 500g pumpkin, peeled, deseeded and roughly chopped (can use any pumpkin or winter squash)
- ⅓ cup pine nuts
- 1 or 2 cloves garlic minced
- 1 tbsp parsley chopped
- 1 shallot (not a spring onion) finely chopped
- ¼ cup parmesan cheese shredded or shaved
- salt and pepper to taste
- 240g butter
- ¼ cup fresh sage leaves
- 1 tbsp lemon juice (use more or less to your taste)
- Place flour in a bowl and make a well in the center
- Beat eggs in a measuring cup til combined and pour into the flour well.
- Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until combined.
- Knead together and continue to knead until the dough comes together into a ball.
- Transfer to a board and continue to knead and work the dough with your hands to develop the gluten in the flour. This prevents the pasta from taking on too much water during cooking.
- Continue to knead until the dough feels smooth and silky as opposed to rough and floury.
- Wrap in cling film and refrigerate for 30 minutes.
- Cut into pieces the size of an orange - larger pieces are too difficult to roll out thinly.
- Dust the work surface with 00 flour and take a piece of dough and flatten it with your fingers.
- Roll til thin enough to see through
- Cut into shapes quickly as dough will dry out.
- Cook pumpkin (or squash) til soft and then place in a bowl and mash.
- Season with salt and pepper
- Heat a skillet until medium high and place pine nuts and swirl around until they begin to turn brown. Remove, chop and add to the pumpkin.
- Add oil to the pan and add the garlic and shallots and cook on medium-low heat until the shallots are translucent. Add to the pumpkin.
- Add parmesan and parsley and combine well. Taste to correct seasoning.
- Make ravioli and cook for 3-5 minutes in a large pot of boiling salted water. Drain
- Melt butter in a measuring cup and pour off the clarified butter into a skillet and heat to medium high.
- Add sage leaves and cook til crispy
- *Carefully* add lemon juice (it will splatter)
- Plate ravioli and drizzle with burnt sage butter sauce
This is one of my favorite types of ravioli, and butter, sage and Parmigiano are perfect to showcase the delicate flavors of the filling. I didn’t know about the addition of lemon, but it sounds fantastic – just like the rest of your execution!
Gorgeous pasta Maureen and I agree, it’s not that hard once you do your first lot! I had dreams of making it every week after I made my first lot (sadly I didn’t 😛 )
It’s 5:16 a.m. and I can’t sleep. So I am surfing hte net. I want this for breakfast. Gee this looks so delicious. The sage leaves are perfect. Great recipe O.C.
You know EXACTLY what’s on my mind. It looks absolutely wonderful. I’m draining some mik solids right now to make ‘ricotta’….to stuff ravioli with after having a similar ravioli dish with sage butter. Thank you….yummy. gorgeous
You make it look so easy! You did an awesome job with this. They look delicious and so much better then the frozen variety we find in the supermarkets.
Great job on the pasta! It looks so good.
wow so gourmet impressive
Looks fabulous! Happy Cooking!
This looks wonderful. I would have a hard time not eating the filling. I love the flavors and I haven’t made ravioli in too long. And the butter and sage oh my….
Congratulations! Your ravioli look perfect! I love the ravioli cutter! I would buy it and make ravioli mainly to be able to have fun with it 🙂
Loved the way you made those raviolis! Those look perfect. I am just learning to make raviolis. Your post is a great help to me. Thanks a lot for sharing.
And the pictures are amazing!! Love your posts! Do visit mine for a surprise recipe.
Ravoli is one thing that I can;t resist but add to it pumpkin and pine nuts and I am beside myself! can only imagine the flavor. The nuttiness then sweetnes, the caramelized butter! AMAZING
Hmmm…. pumpkin. Sage. Shallots. Cheese. This post makes me yearn for Italy. Nice job on the raviolis; I still haven’t tried making my own; but may need to do it in the fall. Thanks for sharing.
This is not food, this is art. Chapeau bas! Kisses. I am a bit frustrated because I would like to have a glimpse of you, you are very mysterious :).
homemade ravioli!!! WOWOWOWO. and pumpkin pinenuts!!! amazing combo. beautiful recipe!
Your photographs are outstanding. I can smell the fresh sage. You make this complicated dish look effortless.
Maureen .. this is a fantastic recipe. I love pasta ..and raviolis. I am a lot amazed with the sauce you used. Just lovely 🙂
Hi Maureen, I’m a fan of pasta and these raviolis look absolutely mouth-watering! Beautiful combination of flavors 🙂
Have a wonderful day,
Aldy.
Hi Maureen! Your homemade ravioli looks AMAZING! I love the choice of your filling. Never thought of pumpkin! Also, sage butter sauce… wow. I can’t imagine the taste because I have never used sage as much in my cooking. Must be good… I really want to taste this dish. I think it’s fantastic.
Nami, if you come to Australia, I will make pasta for all of you. AND dessert 🙂
Looks delicious! I haven’t made homemade pasta in a while, I think you might have inspired me to make some next week :)Your pictures look great!
They look fantastic! Not to mention delicious!
This looks wonderful. I’m a big sage fan myself, and of course pumpkin makes a wonderful ravioli.
I have to admit my first thoughts were, pumpkin? In this heat! Then I remembered… I’ll tuck this one away for cooler days. GREG
Mr Orgasmic realises that there is pasta and there is THIS incredible pasta. Nothing to beat pumpkin ravioli and sage butter with this is just well, the big O, non? Fabulous; love your ravioli cutter, btw. I bought this ravioli accessory to go on my pasta machine – it was rubbish – so nothing like the old-fashioned way!
I am so impressed! I’ve never made my own ravioli. My mother did and she made it seem effortlessly just as your post does; maybe I do need to start experimenting. I too love that sauce and a pumpking filling sounds wonderful with that sauce.
My problem with the ravioli making from scratch is the amount of filling to add in each. I know it should NOT be a problem, but I always seem to end with too much pasta and a meager amount of filling inside.
I guess having one of these cute presses like yours could help? I normally cut squares by hand, it never looks as professional as yours (sigh)
love this post, there’s something about burnt butter with sage that makes me lose my composure
😉
Those ravioli are to die for:)
You have some descriptive steps that are very useful for people like me who want to try making ravioli from scratch!!
Greg, I know what you mean. I’ve been looking at mango this and mango that as I turn up the heat to fight the winter cold. Not a mango in site in Australia!
Save this for a winter’s day.
Pumpkin, pine nut and sage… I must be in heaven. What a gorgeous combination of flavours!
I love the filling of this pasta!
Perfect timing! I just made my first ever batch of homemade gluten-free pasta (fettucine) today. It tasted very good, but was definitely on the thick side, so I need to improve upon my technique. Your pumpkin filling looks fabulous, so I will try homemade ravioli for my next gluten-free pasta making advernture!
These look soooo cute and I am sure they taste delicious too! I love burnt butter and sage too and often make it for stuffed pasta and gnocchi! Simple and delicate, but so flavorsome! You can also add a clove of garlic to it if the stuffing goes well with it! 🙂
These ravioli looks amazing! I love the pumpkin filling.. in fact I love Tortelli di zucca, a recipe typical of Mantua (and other towns nearby): a fresh pasta (similar to ravioli) filled with pumpkin, amaretti, mostarda, grana padano and nutmeg!
Your beautiful pictures are making me hungry! I’ve never tried to making homemade ravioli but I plan to give this recipe a try.
That sounds incredible. And inspiring…I want to try my hand at home-made ravioli too now. And butternut squash and sage-butter with pine nuts – too delicious.
I absolutely love this combination of ravioli filling and sauce. Looks fanastic!
Everything about this sounds just perfect!! I love sage!
Gorgeous ravioli and the filling sounds divine! As it was 105 degrees F here today, I’m starting to dream about fall recipes with butternut squash and pumpkin, etc. and this is going on the list. Beautiful job!
Drop dead delicious! I was thinking, though, that this would be perfect for a wintery night. Then I remembered where you live and the whole hemisphere thang. D’oh! 😉
Ooh wow the pasta looks so delicious, and I love the sound of the filling and that delicious sage butter!
Everything about this recipe makes my tummy rumble, YUM! I love pumpkin, or butternut squash in pasta, so rich and delicious:-) I seriously need that adorable ravioli cutter, I have an addiction to gadgets, LOL:-)
Hugs, Terra
Now this is a true gourment recipe for this pasta I have heard of it never tried it you have inspired me lovely dish!
Wow you make it look so effortless and yeah I think I want to swim in that burnt sage butter!
These look fantastic! Shilpa and I had a first attempt at making pasta the other day trying different flours such as rye and spelt and it was a bit of a disaster so I think we’ll try your divine recipe next time! Thank you.
Wow this looks so gorgeous and so flavorful! I have to try this out. YUM!!
Oh my… pumpkin sage and butter are a match made in heaven! These ravioli’s look sensational! I love to add a little of amaretti biscuits when making pasta pumpkin, butter and sage, it add a complementing sweetness to it.
I LOVE pumpkin!! It’s my all time favorite food 🙂 I’ve been meaning to try to make ravioli for ages!
simply amazing ravioli, they should be served at a 5 star restaurant! thanks for showing us the step by step method, I have never made ravioli before.
your ravioli is not looks delicious but nutritious too
I love pumpkin ravioli! Yours are perfect! Although I find making pasta pretty easy and fun, muy 2 attempts at making ravioli were disasters! I love yours and now I must try again!
Maureen, this looks stunning. I started drooling at the title. My tastebuds are mentally licking the plate! My dumpling making skills aren’t up to much but I’m definitely going to give this a try. I love sage but use it far too seldom. Your lovely pasta gives it a chance to shine!
Maureen these look beautiful and the finished dish absolute perfection! I love making fresh pasta (as if I do it all the time-not!) but when I have it’s been so much fun and so worth it. This recipe looks fabulous! xoxo
~Juliane of http://www.StyleNectar.com
OH GOD THAT LOOKS YUMMY..
so much hard work… delicious dinner i say~!
Maureen, you rolled these by hand when you have a pasta machine? I admire your tenacity… The ravioli looks fab, and I love the filling, burnt sage butter sauce, the cute shape -everything about it! It’s been a while since I made any pasta at home but now you’ve reminded me how good it tastes. So I’ll be dusting off my pasta machine soon :-).
Yum! These look and sound amazing. I love the sage butter sauce with the pumpkin and pine nut flavors. Very fall! Hope you are having a fabulous weekend.
Homemade ravioli is positively my WEAKNESS. These look wonderful.
What a gorgeous plate of ravioli, I love sage butter sauce. You made them look as if you have been rolling them for years. I can’t wait for cooler weather to make these.
-Gina-
Maureen, do you realize I’ve had this page opened like a dozen times since you posted this recipe, so I could leave a comment, but things just kept getting in the way and I’d think..I’ll just keep it open and do it later when I’m done. Finally get to do it! lol These ravioli look phenomenal..love how you made each one separately with the pretty cut-outs, and that pumpkin filling looks so rich and lovely. These are a must try, especially come Fall when I’m pumpkin obsessed in an OTT way 😉
This looks really really good. Thanks for sharing such a delicious looking recipe.
Life has been crazy and it has been FAR too long since I have come to read your blog! What a friend you have indeed. These look amazing. Thank you for sharing. I can’t wait to try this, though I have to confess my few attempts to make my own pasta have been…well…they’ve been.
Dear Maureen, This is a classic. I love this!!! You are a talent in the kitchen!! To bad we live far away from each other, I would love to taste the leftovers. I do hope that you are feeling better. Blessings, Your fellow cooking mate, Catherine xo
gr8 effort on the home made ravioli i am impressed :O)
Looks super duper doo delicious!
Burnt sage butter sounds wonderful! Luv these pumpkin raviolis with the pine nuts. All these flavors together in a pasta…this is my kinda pasta! Wish I could attend a class or demonstration like that.
Thanks for sharing this! 😉
I’ve made a very similar recipe–I just adore the flavor combination of the squash and the sage butter! Mine had onions and no pine nuts. I am planning to make my own noodles for a soup soon–thanks for the ratio, now I’m ready to roll (literally)!
This is by far my favorite Italian pastas. I have never made it at home but that might change if I can get a ravioli cutter like your. Where did you buy it?
Thanks for stopping by!
My little pasta roller thingie was a gift. It’s not a top quality machine but it does the job. Thanks so much for stopping by!
I made homemade ravioli years ago but it’s been forever! That was also the last time I made pasta from scratch. This recipe looks SO good though! I need to try 🙂
This is one perfect looking smoothie. I can never get mine to look this pretty! Totally with you on making this at home instead – so much better plus more ingredients!