pumpkin ravioli

When I made the fresh pumpkin pasta I decided to use part of the pasta dough to try making some ravioli.  I have never made homemade ravioli before even though I have a couple of the ravioli molds to make ravioli by hand.  I had a little bit of unused pumpkin puree that would work for the filling when mixed with some brown sugar.  I used this recipe to make the pasta dough.

This is a ravioli mold

a thin pasta sheet covers the holes in the mold

the second part of the mold makes the indents

puree, brown sugar and nutmeg

filling in all of the indentations

a second pasta sheet goes over the filling

roll over the raised edges to cut the raviolis

pull away the excess pasta dough

separated from the mold

into boiling water

And ready for sauce.

A little white sauce

some crispy sauteed kale and Parmesan cheese.

sweet pumpkin filling, creamy sauce and crispy kale

Pumpkin Ravioli

recipe for pumpkin pasta here
pumpkin filling
white sauce
sauteed kale
Parmesan cheese 

pumpkin filling:

1 cup pumpkin puree
2 Tbsp brown sugar
1/8 tsp nutmeg
salt and pepper

Combine the filling ingredients.  Roll out the pasta dough forming two thin sheets.  Use one of the pasta sheets to cover the holes on the ravioli mold.  Place a small amount of the filling in each indentation.  Cover with the second sheet of dough and use the rolling pin to go over the raised edges of the raviolis and tip them out.  Cook the raviolis in boiling water for five minutes.

White sauce:

1 Tbsp butter
1 Tbsp all purpose flour
1/2 cup milk
1/4 tsp salt
water to thin if needed

Melt the butter over medium heat.  Stir in flour to make a roux.  While stirring constantly add milk and cook until thickened.  Add cooked raviolis to the sauce.  Thin with a few tablespoons of water if sauce is too thick.  Stir in the sauteed kale and top with a dusting of Parmesan cheese when serving.

source: the filling comes from this recipe