Making pasta at home can seem intimidating, but it's really fairly simple once you get the hang of it. While semolina flour is more traditional for dry pasta, it can be tough to work with for beginners; using a eggy flour pasta is more ideal for making fresh pasta. Pumpkin ravioli are a delicious speciality from the Verona region of Italy, where they are usually paired with a sage brown butter sauce.
- Skill level:
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Things you need
- 2 cups flour (all-purpose; 00 if possible)
- 4 eggs, 1 separated
- Olive oil
- 0.907kg. pumpkin purée, canned or homemade
- Salt to taste, preferably sea or kosher
- Food processor or mixing bowl and spoon
- Rolling pin or pasta machine
- Pizza cutter or ravioli cutter
- Pastry brush
Combine the flour, salt and oil either in a food processor or mixing bowl. Slowly pour in three whole eggs and one separated yolk while processing or stirring until the eggs are fully combined and the dough forms a ball.
Roll out the dough either manually with the rolling pin or through the pasta machine as thinly as possible. Separate the dough into two same-sized rectangles in order to use one as the top and one as the bottom of the ravioli.
Lay one sheet over your ravioli cutter if you have one, otherwise just leave it flat on the counter. Spoon approximately 1 tbsp of pumpkin filling at equally spaced intervals on the rolled out dough. Stir spices, herbs or salt to taste into the pumpkin before distributing it if desired.
Whisk together the reserved egg white and 1 tbsp of water. Use the pastry brush to distribute this egg wash between and around each spoonful of filling. Layer the other pasta dough rectangle over the top, and press down between and around each spoonful in order to create a seal.
Press down with your ravioli cutter if you have one to separate each individual ravioli. If you do not have one, use a pizza cutter to cut between each ravioli. Your cutting does not have to be perfect, especially if you want to draw attention to the fact that the ravioli are homemade and not store-bought. You can now either boil the ravioli for a few minutes and eat right away, or space them out on a baking tray and freeze for later use.
Tips and warnings
- You can use this basic recipe with any filling you like. Change the filling depending on what seasonal vegetables are available. Try sautéed greens in the spring or eggplant in the summer.
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