Homemade ravioli can be very intimidating This recipe may sound complicated at first but if you plan ahead and grab another pair of hands, homemade ravioli is well worth the hard work. Plus, you can always freeze a good portion of these to easily pop into boiling water on those nights where standing in the kitchen is not on your “to do” list.
If you haven’t made ravioli at home before, you should know these two things:
1. It takes a lot of love to make homemade pasta (a lot of love, patience, elbow grease, and more love)
2. You don’t need a pasta roller or a ravioli cutter to make ravioli (we used a rolling pin and one of our favorite Avery glasses to make these)
Traditionally ravioli is stuffed with meat or cheese, but we stuffed ours with pumpkin because, well, tis the season for pumpkin flavors! This pumpkin filling is to die for. I wish I could have packed more of it into our raviolis. I may or may not have licked my plate when I finished my portion. I was stuffed after 6 raviolis, but I could have easily shoved another 6 down my gizzard because these were so tasty.
This is definitely a new favorite in our household!
If you’re not feeling much like rolling out your own pasta dough, use wonton wrappers instead. You definitely save on the hard labor and I bet everyone is too busy gobbling up your ravioli that nobody notices the difference. Your secret is safe with me.
Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute pumpkin, shallot and garlic in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream, cheese and bay leaf. Bring to a high heat, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
Divide pasta dough into fourths; roll one portion as thin as you can (1/16-in. thickness). (Keep remaining dough covered until ready to use.) Cut circles of pasta by using a ravioli cutter or a small glass. Place a teaspoon of filling in the middle of a pasta circle then brush around filling with beaten egg. Place another pasta circle over the filling and press down firmly to seal. Repeat with remaining dough and filling.
Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Serve with ravioli.
If you wish to freeze any extra ravioli, lay completed ravioli in single lines on a floured cookie sheet and set in the freezer for 15 minutes. After 15 minutes, store the ravioli in a freezer bag for up to 3 months. When you are ready to cook these, pop them into salted boiling water just as you would if they were fresh. They are cooked when they float to the top of the water.