Pumpkin ravioli with toasted butter and walnuts
When it comes to homemade pasta, you already know that there is no comparison with what we find in supermarkets. The fresh pasta, the filling made with the best ingredients, your point of spiciness... If you have already tried making pasta at home, you will know that it is much easier than we think.
A few months ago I shared with you this recipe to make fresh pasta , the one I'm giving you today is a little different because it also has normal flour, durum wheat semolina (it's the homemade pasta recipe that I have on my blog).
The filling of this pasta is the key to the dish, the combination between the roasted pumpkin with the sage and the butter sauce with nuts… It is an ideal dish to serve at a festive dinner.
We recommend that you prepare the filling the night before, so when you make the fresh pasta you only have to fill it and you will waste less time in the kitchen.
For about 20 ravioli (4 people):
For the fresh pasta:
- 300 gr of durum wheat semolina
- 300 gr of wheat flour
- 6 eggs (organic if possible)
- a pinch of salt
For the filling:
- 60 g of walnuts (if you find pecan nuts, even better)
- 1/2 kg pumpkin, peeled and seeded, cut into wedges
- 4 unpeeled garlic cloves
- extra virgin olive oil
- salt and freshly ground black pepper
- 8-10 fresh sage leaves
- 150g soft goat cheese
- 1 slice of white bread, crumbled
- 1 egg
- 1/2 teaspoon nutmeg
- 50g Pecorino (or Parmesan) cheese powder
- Preheat the oven to 180ºC.
- Toast the walnuts in a oven plate for about 5 minutes in the oven (moving them halfway through cooking). We booked.
Meanwhile, put the pumpkin and garlic on a non-stick baking tray. Sprinkle with a little oil, salt and pepper and the sage leaves on top. Roast for about 35-40 minutes until the pumpkin is soft. We peel it and put its meat in a mixer bowl. We remove the pulp from the garlic and add it to the bowl, along with the goat cheese, half of the toasted walnuts (we save the other half to decorate the plate), the breadcrumbs, the egg, nutmeg, pecorino, salt and pepper to taste.
- Beat everything together until you have a smooth paste and transfer to a bowl, refrigerate if necessary.
The fresh pasta:
- We knead the wheat flour together with the semolina, the eggs and the salt. Let stand half an hour covered with a clean kitchen towel.
- We spread the dough with a rolling pin and then pass it through the machine to stretch the pasta (if we don't have it, we use a rolling pin).
- If we have a pasta machine, we will stretch it to thickness number 7 (always starting with the thickest and going down one by one to the thinnest).
- Once stretched, cut squares of about 10 cm and put a walnut-sized ball of filling in the center of the square.
- Brush with a little water around the edges and cover with another square of pasta.
- Seal with a cutter or a round glass about 7 cm in diameter, press lightly just to seal well.
- With a round cutter of about 7.5 cm (we can use the typical cookie cutter), cut the ravioli.
- Sprinkle with durum wheat semolina and reserve until cooking time.
- We boil in a big pot with plenty of water and 1 tablespoon of salt for about 7 minutes or until the pasta is al dente.
- While the pasta is boiling, melt the butter in a nonstick skillet over low heat until golden brown.
- We serve the ravioli with the reserved toasted walnuts, fried sage and a tablespoon or two of the butter.