Pumpkin Stuffed Ravioli With Butter & Sage

Photo: Ashley & Jason Bartner

Ingredients

Pumpkin Ravioli Filling

1 hard squash- we grow ugly or turkish squash (see photo below) . You can also use

Preparation

Cut pumpkin into chunks & drizzle with olive oil.

Sprinkle with salt.

Roast at 350 degrees until pumpkin is soft. Allow to cool.

Scoop pumpkin out of its shell into a bowl.

Add a handful of grated parmesan cheese, nutmeg, salt & pepper. (If you like you can add ground cloves or ginger - any spice you like to give it that fall feel.)

Mix it all up - use to stuff cappelletti, tortellini or ravioli.

Can also be served as a side dish without the pasta.

Once pasta is filled, throw into salted boiling water until they float to the top.

Freezes well: place in a single layer on a sheet pan, then transfer into zip lock bag.

Make your own pasta using our "Down & Dirty Pasta Dough from Scratch Recipe" - Click here! or buy fresh sheets of pasta.

To stuff your ravioli ~

Roll out a sheet of pasta to about an 1/8 of an inch thickness -the thinner the better.

Evenly space out small mounds of filling.

Lay another sheet of pasta over the top.

With your fingers gently smooth out any air bubbles.

Cut out ravioli - either squares with a pizza knife or ravioli cutter or a shot glass for circular ravioli. Most importantly making sure the sides are closed.

Circles or squares you make the choice! We do both - but I've gotta say there is something about the circles I love.

Ravioli with Butter & Sage

In a pan slowly melt a couple of tablespoons of butter & gently fry a handful of sage leaves for 1 - 2 minutes.

Raise the heat, toss in your cooked pasta with a bit of pasta water.

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About

Crisp cool nights with the fireplace ablaze in an old stone farmhouse, leaves colored red & burnt orange, fresh pressed olive oil & hearty vegetables from the garden - Autumn in Italy!
Pumpkin, nutmeg & sage - this dish incorporates it all!